Dinner: Pan-Roasted Rosemary Chicken

This recipe calls for a quartered chicken, but you can use three pounds of thighs, breasts, or drumsticks if you prefer.

Ingredients

2 tablespoons chopped fresh rosemary
4 garlic cloves, chopped, divided
3 tablespoons olive oil, divided
1 3 1/2 –4-pound chicken, quartered
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
1 tablespoon fresh thyme leaves
3/4 cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces

Instructions

Mix rosemary, half of garlic, and 2 tablespoons 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 °F. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5 minutes.
Transfer to oven; roast until an instant-read thermometer inserted in the thickest part of thigh registers 165 °F, 20 –25 minutes. Transfer chicken, skin side up, to a plate.
Cook shallot, thyme, and remaining half of garlic in skillet, stirring occasionally, until softened, about 2 minutes. Add broth and cook, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in butter. Serve chicken with pan sauce.

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