8small new potatoesscrubbed (or 4 medium potatoes, peeled)
8medium size mushroomscleaned or washed, then cut in half
1Tbspfresh rosemaryfinely chopped
1tspcrushed red pepper flakes
1tspkosher saltplus more to taste
4Tbspgood quality olive oil
Preheat the oven to 450F.
Fill a medium size pot half way with slightly salted water. Bring to boil. Boil the potatoes for about 8 minutes. Remove from heat and drain the water. Set aside to cool down a little. Then cut the new potatoes in half. If you are using medium size potatoes, quarter them.
In a medium size bowl, combine chopped rosemary, crushed red pepper flakes, kosher salt, garlic, 2 Tbsp olive oil and 1 Tbsp lemon juice. Add the chicken breasts and coat them with the mixture all over.
Preheat a large cast iron pan over medium high heat. If you are using an IR thermometer, the temperature should read about 350F.
Place the chicken breasts, skin side down, on the pan and sear for 5 minutes. Flip the breasts, add the potatoes, mushrooms and rosemary twigs. Add any remaining spice mixture from the bowl. Drizzle the remaining 2 Tbsp olive oil and the 2 Tbsp balsamic vinegar all over the chicken breasts and the vegetables.
Bake at 450F for about 18-20 minutes, uncovered, until internal chicken temperature reaches 165F.
Remove from the oven and let rest for 5 minutes before serving.