INGREDIENTS
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3/4 pound small red-skinned potatoes, halved, or quartered if large
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Kosher salt
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2 sprigs fresh rosemary, plus 1 tablespoon leaves
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1 clove garlic, smashed
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Pinch of red pepper flakes
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Juice of 2 lemons (squeezed halves reserved)
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2 tablespoons extra-virgin olive oil
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4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
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10 ounces cremini mushrooms, halved
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Photograph by Antonis Achilleos
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