Skillet Rosemary Chicken

Preheat oven to 450 degrees F. Pile the rosemary leaves, garlic, salt, and red pepper flakes on a cutting board. Then mince and mash into a paste using a large knife. Transfer the paste into a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat. Heat a large cast-iron 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 to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp. 20-25 minutes.