Step 1

Preheat the oven to 450F.

Step 2

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.

Step 3

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.

Step 4

Preheat a large cast iron pan over medium high heat. If you are using an IR thermometer, the temperature should read about 350F.

Step 5

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.

Step 6

Bake at 450F for about 18-20 minutes, uncovered, until internal chicken temperature reaches 165F.

Step 7

Remove from the oven and let rest for 5 minutes before serving.