Improv Chicken

• 1- 1/2 pound Small Red Potatoes
• 3 cloves Garlic
• 1/4 teaspoons Crushed Red Pepper Flakes
• 2 Tablespoons Fresh Rosemary Leaves
• 2 Tablespoons Olive Oil
• 2 whole Lemons
• 8 Chicken Thighs (bone-in/skin-on)
• 8 ounces, weight Package Of Mushrooms
• 5 sprigs Fresh Thyme
• Salt And Pepper, to taste

1. Preheat oven to 450 degrees F.
2. Cover the potatoes with cold water in a large pot.
3. Bring to a boil on the stovetop.
4. Boil for about 8 minutes.
5. Then drain off the water and set potatoes aside.
6. Chop, mash or mince the garlic, red pepper flakes and rosemary into a paste.
7. Put the oil and juice of one lemon into a large mixing bowl.
8. Add the paste mixture and whisk together.
9. Salt and pepper the chicken.
10. Then add it to the bowl with the juice mixture and toss.
11. Heat a large Dutch oven on the stove to medium-high heat.
12. Once heated, add chicken (skin side down) and brown it.
13. Keep the pot covered and cook the chicken for about 5 minutes.
14. Turn chicken and brown the other side (again, for about 5 minutes).
15. Remove chicken from the pot and set aside.
16. Quarter the mushrooms and add them to the Dutch oven with potatoes and thyme sprigs.
17. Heat and stir occasionally for about 3 minutes.
18. Place chicken on top of the potato mixture in the Dutch oven.
19. Drizzle remaining juices and the juice of other lemon on top of chicken and vegetables.
20. Bake, uncovered in the Dutch oven for 30 minutes.

red potatoes, garlic, red pepper, rosemary, olive oil, lemons, chicken, mushrooms, thyme, salt

Taken from tastykitchen.com/recipes/main-courses/improv-chicken/ (may not work)