Fried chicken with potatoes and mushrooms

Ingredients:

• 4 chicken breasts with skin and bones (170-225 g each)
• 300 g cremini mushrooms, halved
• 350 g small red-skinned potatoes, halved (if large, cut into quarters)
• Coarse salt
• 2 sprigs fresh rosemary, plus 1 tbsp leaves
• 1 crushed clove of garlic
• A pinch of red pepper flakes
• Juice of 2 lemons (save the halves from which you squeezed the juice)
• 2 tablespoons extra-virgin olive oil

Preparation:

1. Preheat the oven to 230°C (430°F). Place the potatoes in a saucepan, cover with cold water, and season with salt. Bring to a boil over medium-high heat and cook until tender, about 8 minutes. Drain.
2. Place rosemary leaves, garlic, 2 teaspoons of salt, and red pepper flakes on a cutting board and process with a large knife until a paste forms. Transfer the paste to a bowl. Add the juice of 1 lemon and olive oil. Add the chicken and toss to combine.
   
   Heat a large cast-iron skillet over medium-high heat. Place the chicken skin-side down, cover, and cook until the skin is golden brown, about 5 minutes. Turn the chicken over. Add the mushrooms and potatoes to the skillet and drizzle with the remaining lemon juice.
3. Place rosemary sprigs and squeezed lemon halves in the pan. Place the pan in the oven and bake, uncovered, until the chicken is cooked through and the skin is crisp, 20-25 minutes.