Pan Roasted Rosemary Chicken Thighs

By mcooking

Ingredients

• 1/2 cup chopped rosemary
• 1 tablespoon minced garlic
• 1 whole lemon zested
• 1/2 teaspoon red chili flakes
• 1 teaspoon Kosher salt 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 2 lbs. chicken thighs
• 2 tablespoons vegetable oil
• 1/2 cup low sodium chicken stock
• 1/4 cup white wine
• 1 tablespoon butter(optional)

Details

Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

In a bowl mix together rosemary, garlic, lemon zest, chili flakes, salt popper and olive oil. Place the chicken in a large shallow dish or gallon-sized resealable bags. Pour the herb mixture over the chicken and turn to coat. Cover and refrigerate 6 hours-overnight.

remove chicken from refrigerator about 30 minutes before cooking. Preheat oven to 450.

Heat vegetable oil in a large cast iron skillet or other oven proof skillet over medium heat. When the oil begins to shimmer, take each chicken thigh and wipe off any excess marinade. Carefully lay each piece into skillet, skin side down. Allow skin to crisp and become golden brown, about 5-7 minutes. once browned, turn each chicken thigh over. Since a good amount of fat will have rendered out of chicken carefully spoon out and discard. Transfer skillet to oven.

Roast the chicken for 10-15 minutes depending on size. Check temperature. Should be 160-165.

Remove skillet from oven and transfer chicken to plate. Cover with foil. Return skillet to stove and over medium-high heat, pour in chicken stock and white wine. Using a wooden spoon, scrape bottom of pan to release brown bits. Allow liquids to come to a boil and reduce 2-3 minutes. Stir in butter. Adjust seasoning if needed.


Place chicken back into the skillet and serve.