Rosemary and Lemon Chicken

You will need:
Salt
Sprigs of fresh rosemary
4 cloves of garlic
red pepper flakes
dijon mustard
2 lemons
2 tablespoons olive oil
4 to 6 skin on, bone-in chicken thighs
cremini mushrooms

Preheat the oven to 450 degrees.  Put salt, garlic, some of the rosemary (off the stem, of course), red pepper flakes, a couple teaspoons dijon mustard, juice from one lemon, and the olive oil in a food processor.  Pulse until a paste is formed (it may be slightly watery---that's okay).  Blot the chicken off with a paper towel (damp meat won't brown).  Gently pull the skin away from the meat and stuff part of the paste into each chicken thigh.  Toss a bit of olive oil in a cast iron skillet.  Put the chicken skin side down in a cast iron skillet and cook for about 5 minutes on medium heat.

Turn the chicken over and add in the juice from the remaining lemon.  Add the cremini mushrooms (chopped) into the skillet, along with the lemon halves and leftover sprigs of rosemary.

Put in the oven and roast for approximately 25 minutes.  

The best part of this meal is that the lemons were fresh off my father's lemon tree from his garden and the rosemary was clipped from my potted rosemary plant on my balcony.  Nothing beats fresh and home grown!