Pan-Roasted Chicken with Oranges and Rosemary
- 5 tablespoons olive oil
- 6 tablespoons rosemary leaves
- 1 tablespoon kosher salt
- 2 teaspoons red pepper flakes
- 3/4 teaspoon freshly ground black pepper
- 4 pounds chicken thighs and drumsticks (6 thighs and 6 drumsticks)
- 1/2 medium orange, cut into 6 very thin slices and slices cut into half moons
- 1 tablespoon unsalted butter
Heat oven to 450 degrees F and arrange rack in middle.
In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.
More Recipes and Ideas:
Pan Roasted Chicken Breast with Pecan and Potato Hash and Spicy Brown Butter Sauce, Pan Roasted Chicken Thighs with Grapes and Olives, Pan Roasted Chicken with Cherry Beer Sauce, Garlic Chicken Recipes, Chicken Soup Recipes, Chicken Cordon Bleu Recipes, New York Strip Steak Recipes, Veal Chop Recipes, Chicken
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