PAN ROASTED ROSEMARY CHICKEN RECIPES
PAN-ROASTED ROSEMARY CHICKEN RECIPE | BON APPÉTIT
This rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.
Provided by Zebra's Bistro and Wine Bar, Medfield, MA
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 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°. 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 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°, 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.
GARLIC BUTTER AND ROSEMARY PAN-ROASTED CHICKEN RECIPE ...
Turn average chicken into the star of a juicy and delicious meal with flavors of garlic and rosemary.
Provided by Nicole Nared-Washington
Total Time 40 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Brush bottom of 10- to 12-inch heavy ovenproof skillet (such as cast iron) with oil. Place chicken in skillet; season to taste with salt and pepper. Place skillet on bottom rack in hot oven; bake 15 minutes.
- Meanwhile, melt butter in 1-quart saucepan over low to medium heat. Add garlic and rosemary; cook 3 to 5 minutes, stirring occasionally, until fragrant. Remove from heat.
- After baking chicken for 15 minutes, remove and discard half of rendered fat from skillet. Pour butter mixture over top of chicken. Bake 15 to 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F), and top of chicken in browned and crisp. Place sheet of foil over chicken until ready to serve.
Nutrition Facts : Calories 548.0 , CarbohydrateContent 1.7 g, CholesterolContent 210.7 mg, FiberContent 0.3 g, ProteinContent 31.5 g, SaturatedFatContent 15.3 g, ServingSize 1 Serving, SodiumContent 542.8 mg, SugarContent 0.0 g
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