Pan-Roasted Rosemary Chicken

I made this recipe by chance, and loved it. It seems complex, but is actually very simple and elegant.  The chicken needs to marinate for a couple hours, so this is a recipe you need to plan on making.  Because the rest of the ingredients can be prepped at the same time as the marinade, the rest of the steps go really fast when you cook the chicken.  


2 Tbsp. chopped fresh rosemary

4 garlic cloves, chopped, divided
3 Tbsp. olive oil, divided
3 pounds of chicken
Kosher salt and freshly ground pepper
1 small shallot, finely chopped
1 Tbsp. fresh thyme leaves
3/4 cup chicken broth
2 Tbsp. unsalted butter, cut into pieces


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

Place a rack in the lower third of oven; preheat to 400 degrees.

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.

Transfer to oven; roast until it registers 165 degrees-about 20-25 minutes. When the chicken is done, transfer it to a dish skin side up.

In the same skillet, cook shallot, thyme and remaining garlic in skillet 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.

  • Recipe by: Zebra's Bistro and Wine Bar, Medfield, MA
  • Bon Appetit: December 2013

Photo by: Mark Duckor


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