Skip to main content
Recipes
December 2013

Pan-Roasted Rosemary Chicken

By Zebra's Bistro and Wine Bar, Medfield, MAPhotography by Matt Duckor

4.0

(99)

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 information

  • 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

Need to make a substitution?

Preparation

  1. 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.

Nutrition Per Serving

Calories (kcal) 400 Fat (g) 21 Saturated Fat (g) 6 Cholesterol (mg) 160 Carbohydrates (g) 5 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 46 Sodium (mg) 390
Explore Bon AppétitChickenPoultryRosemaryEasyMainNut-FreeGluten-FreeRoastDinner