Pan-Roasted Rosemary Chicken

Poultry

Pan-Roasted Rosemary Chicken
Pan-Roasted Rosemary Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbsp. chopped fresh rosemary

  • 4

    garlic cloves, chopped, divided

  • 3

    Tbsp. olive oil, divided

  • 1 31/2-4

    lb. chicken, quartered

  • Kosher salt, freshly ground pepper

  • 1

    Tbsp. fresh thyme leaves

  • 3/4

    cup low-sodium chicken broth

  • 2

    Tbsp. unsalted butter, cut into pieces

Directions

Mix rosemary, half of garlic, and 2 Tbsp. oil in a small bowl: rub over flesh side of chicken. Cover: chill 1-12 hours Place a rack in lower third of oven: preheat to 400 degrees. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cool until golden brown, about 5 minutes. Transfer to oven: roast until an instant read thermometer inserted in the thickest part of thigh registers 165 degrees, 20-25 minutes. Transfer chicken, skin side up to a plate. Cook shallots, thyme and remaining half of garlic in skillet, stirring occasionally, until softened, about 2 minutes. Add broth and cook, scrapping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in butter. Serve chicken with pan sauce

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: