Rosemary Skillet Chicken
Rosemary Skillet Chicken
This is another easy dinner that tastes great. All it requires is that you marinate the chicken first. The longer you marinate it, the stronger the flavor. It’s important to cook the chicken skin-side-down before flipping it in the skillet and putting it in the oven. That way the skin will get nice and crispy. While the chicken is resting, make the pan sauce.
Servings
4
Prep time
45 min
Ingredients
- 2-3 pounds of bone-in, skin-on chicken breasts, thighs or drumsticks – Just get enough chicken for your family here. I usually buy my chicken in pieces rather than by the pound. I typically get 1 breast and 3 thighs.
- 2 tablespoons fresh rosemary, minced
- 4 garlic cloves, minced, divided – mince 2 cloves for the marinade in the morning, and the other 2 at night when making the sauce.
- 3 ½ tablespoons olive oil, divided
- Sea salt and freshly ground pepper
- 1 small shallot (about 2 tablespoons), minced
- 1 tablespoon fresh thyme leaves, minced
- ¾ cup chicken broth
- 2 tablespoons unsalted butter or ghee, cut into small cubes
Preparation
Marinade
In a small bowl, combine together the minced rosemary, garlic cloves and 2 ½ tablespoons of olive oil. Pat dry the chicken and rub the marinade on both sides of the chicken. Cover the chicken, or put it all into a Ziploc bag, and refrigerate the chicken for 1-12 hours.
Preheat the oven to 400˚ and place a rack in the lower third of the oven.
Pat the skin side of chicken dry, and season with salt and pepper. Heat remaining 1 tablespoon of olive oil in a large ovenproof skillet over medium high heat. Add the chicken, skin side down to the preheated skillet, and cook until golden brown, about 5 minutes.
Flip chicken over and transfer skillet to the oven. Roast chicken until an instant-read thermometer inserted in the thickest part of the thigh or breast, registers 165˚, about 20-25 minutes. Transfer the cooked chicken to a warm plate.
Pan Sauce
Take the same skillet that you cooked the chicken in and add the shallots, thyme and garlic. Stir occasionally until the shallot and garlic are softened, about 1 1/2 to 2 minutes. Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes. Stir in the 2 tablespoons butter until melted. Turn off the heat and pour the sauce into a serving bowl.
Serve up the chicken and top each piece with the sauce.
