Serves 4; may be doubled

¾ pound small red-skinned potatoes, halved
Kosher salt
2 sprigs fresh rosemary plus 1 tablespoon rosemary leaves
2 cloves garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (reserve squeezed lemons)
4 skin-on, bone-in pieces of chicken
10 ounces cremini mushrooms, halved

Preheat the oven to 450 degrees. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes. Drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bow. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large skillet over medium-high heat. Add the chicken skin side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the saucepan. Transfer the pan to the oven and roast uncovered until the chicken is cooked through and the skin is crisp, 20 – 25 minutes.