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Pan-Roasted Rosemary Chicken

By

Poultry

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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

Details

Preparation

Step 1

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

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