Pan Roasted Rosemary Chicken
Pan Roasted Rosemary Chicken
Submitted by Charlene Hunt, Fustini's Petoskey
Meat and Poultry
Ingredients
- 4 garlic cloves, minced
- 3 tablespoons Fustini’s Rosemary Olive Oil, divided
- 3 - 4 pounds chicken, quartered
- Kosher salt, freshly ground pepper
- 1 small shallot, finely chopped
- 1 tablespoons fresh thyme leaves
- 3/4 cup chicken broth
- 2 tablespoons unsalted butter, cut into pieces
Directions
- Mix half of the garlic, and 2 tablespoons of Fustini&rsquo,s Rosemary Olive Oil in a small bowl, then rub over flesh side of chicken. Cover and refrigerate for 1 to 12 hours.
- Place in rack in lower third of oven, preheat to 400°,F. Pat skin side of chicken dry season with salt and pepper. Heat remaining tablespoon of Fustini&rsquo,s Rosemary Olive Oil in a large ovenproof skillet over medium high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes.
- Transfer the pan to the oven and roast until an instant read thermometer inserted in the thickest part of thigh registers 165°,F, about 20 to 25 minutes. Transfer chicken, skin side up, to a plate.
- Cook the shallot, thyme, and remaining half of garlic in a skillet, stirring occasionally, until softened, about 2 minutes. Add the chicken 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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