Name: Pan-Roasted Rosemary Chicken
Yield: 4 Servings
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

Image may contain Dish Food Meal Animal and Bird

This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.

Recipe notes