Pan Roasted Chicken with Rosemary

This is a recipe for pan roasted chicken with rosemary. I love that this recipe calls for marinading the chicken first, making it so much more flavorful. The rosemary takes roasted chicken to a totally different level. It perfumes the chicken to absolute deliciousness. I marinade the chicken overnight and roast the pieces the next day, giving me zero prep before dinner. The roasted chicken is then served with a stock reduction which makes this dish seem so much more luxurious than it really is. It’s so beautiful when served.

Serve with your favorite side, anything from roasted vegetables to mashed potatoes. Enjoy!

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15 Ratings

Ingredients

  • 2 fresh rosemary sprigs, stems removed
  • 4 garlic cloves, chopped, divided
  • 4 tbsp olive oil, divided
  • 4 lbs chicken thigh and legs
  • Kosher salt
  • freshly ground black pepper
  • 1 shallot, finely chopped
  • 1 sprig fresh thyme leaves
  • 1 cup chicken broth/stock
  • 2 tbsp margarine

Instructions

  • 1. In a processor, mix together the rosemary, 2 garlic cloves, and 2 tbsp oil Blend, rub the mixture all over the chicken, cover and refrigerate overnight.
  • 2. When ready to cook, preheat the oven to 400 degrees F. Pat skin side of chicken dry with paper towels and season generously with salt and pepper.
  • 3. Heat remaining 2 tbsp of oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes.
  • 4. Turn the chicken pieces over and transfer into the oven. Roast for another 20-25 minutes. Transfer the cooked chicken to a plate and set aside.
  • 5. Return the skillet back to the burner. Over medium heat, add the shallot, thyme, and remaining garlic in to the skillet. Cook for about 3 minutes, until the shallot starts to become translucent.
  • 6. Add your broth and continue cooking, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in the margarine. Drizzle the sauce over the cooked chicken and serve!

Instructions

  • 1. In a processor, mix together the rosemary, 2 garlic cloves, and 2 tbsp oil Blend, rub the mixture all over the chicken, cover and refrigerate overnight.
  • 2. When ready to cook, preheat the oven to 400 degrees F. Pat skin side of chicken dry with paper towels and season generously with salt and pepper.
  • 3. Heat remaining 2 tbsp of oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes.
  • 4. Turn the chicken pieces over and transfer into the oven. Roast for another 20-25 minutes. Transfer the cooked chicken to a plate and set aside.
  • 5. Return the skillet back to the burner. Over medium heat, add the shallot, thyme, and remaining garlic in to the skillet. Cook for about 3 minutes, until the shallot starts to become translucent.
  • 6. Add your broth and continue cooking, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in the margarine. Drizzle the sauce over the cooked chicken and serve!

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  • 15 people rated this recipe

  • Average Rating

    (2.4 / 5)


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