Pan-Roasted Rosemary Chicken

Name: Pan-Roasted Rosemary Chicken
Ingredients: 2 tablespoons chopped fresh rosemary; 4 garlic cloves, chopped, divided; 3 tablespoons olive oil, divided; 1 3½–4-lb. chicken, quartered; Kosher salt and freshly ground black pepper; 1 small shallot, finely chopped; 1 tablespoon fresh thyme leaves; ¾ cup low-sodium chicken broth; 2 tablespoons unsalted butter, cut into pieces

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Servings: 4

Cost: $12.06 /serving

Author : Zebra's Bistro and Wine Bar, Medfield, MA

chicken rosemary easy

Ingredients

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2 tablespoons chopped fresh rosemary4 garlic cloves, chopped, divided3 tablespoons olive oil, divided1 3½–4-lb. chicken, quarteredKosher salt and freshly ground black pepper1 small shallot, finely chopped1 tablespoon fresh thyme leaves¾ cup low-sodium chicken broth2 tablespoons unsalted butter, cut into pieces

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Instructions

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Step 1

Mix rosemary, half of garlic, and 2 Tbsp. oil in a small bowl; rub over flesh side of chicken. Cover; chill 1–12 hours.

Step 2

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.

Step 3

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.

Step 4

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.