Pan-Roasted Chicken with Rosemary and Caramelized Garlic

By garciamoss

Ingredients

• 2 tablespoons Rosemary Garlic infused olive oil
• 4-5 boneless chicken thighs
• 6-8 cloves of garlic, unpeeled
• 2-3 sprigs of fresh rosemary
• Sea salt and fresh ground black pepper, to taste
• Pinch of cayenne pepper
• Pinch of sweet paprika
• 1/4 cup white wine
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter

Preparation

Step 1

Preheat oven to 475 degrees and heat olive oil in a cast iron or large skillet.

Season chicken thighs with salt and pepper, cayenne and paprika, and sear over high heat skin side down for about 2-3 minutes. Lower heat to medium-high, add the garlic cloves and rosemary sprigs; cook for another 10 minutes until golden brown.

Turn off the heat, turn chicken over in the skillet, baste with some of the pan juices, and broil in the oven for another 10-12 minutes until chicken is crispy and cooked through.

Turn chicken over once more (skin side up) and continue cooking for another 5 minutes or so.

Remove chicken, garlic and rosemary sprigs from the skillet, reserving the drippings in the pan. Add chicken broth, white wine, lemon juice and bring to a boil, then reduce to a simmer until sauce has reduced by half. Swirl in the butter at the end to make a silky sauce. Serve sauce over the chicken and caramelized garlic.