Pan-Roasted Chicken with Oranges and Rosemary

Recipe courtesy Aida Mollenkamp

Show: Ask AidaEpisode: Chicken

Rated: 4 stars out of 5Rate itRead users' reviews (23)

Cook Time:
32 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 5 min
Inactive Prep: 5 min
Cook: 32 min
Total:: 42 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Pan-Roasted Chicken with Oranges and Rosemary
Charity Kennesaw, GA 01-25-2010
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Deeeelish!
Rated: 5 stars out of 5

Loved this recipe. It was really easy to make and looked very impressive. The flavors were perfect together. I used dried... rosemary and it was fine. I did use the orange zest in the marinade which added a little extra orange flavor. Will be making this again real soon!Read more
recipe Pan-Roasted Chicken with Oranges and Rosemary
Denise Cheyenne, WY 11-28-2009
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Pan-Roasted Chicken with Oranges and Rosemary
Rated: 3 stars out of 5

I zested the oranges first and sliced the oranges with out the peal. Could not tell a differance with the chicken. I liked... the ingrediants but I think I will make it different next time. Overall I find it was a nice flavor. Read more
recipe Pan-Roasted Chicken with Oranges and Rosemary
Vanessa Frackville, PA 10-19-2009
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Restaurant-quality chicken.
Rated: 5 stars out of 5

The marinade really does the difference for this chicken recipe. I also thought that the oranges were a more refreshing... texture to dig into as well. It tasted like restaurant quality and all of my guests enjoyed it. I'm certainly going to listen to Aida for more tips! :-) Read more
recipe Pan-Roasted Chicken with Oranges and Rosemary
PHILIP Alexandria, VA 04-13-2009
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Wow!
Rated: 4 stars out of 5

Orange under the skin. I never heard of that before and wow what a difference. This is a delicious and easy recipe. I... followed the recipe and was impressed with the subtle flavor of orange and rosemary which did not overpower the chicken flavor. I served it with rice and ladled the accumulated juices over it. Thank you Aida. You are more than an opera to me. The red pepper flakes added an extra pop to the dish.Read more
recipe Pan-Roasted Chicken with Oranges and Rosemary
Angela Lewisburg, WV 04-03-2009
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Soooooo Good!
Rated: 5 stars out of 5

I used three tablespoons of dried rosemary instead along with the rest of the ingredients and it was perfect. Later in the... evening I went back to get the last two chicken legs and they were gone?..my husband got to them first!Read more
recipe Pan-Roasted Chicken with Oranges and Rosemary
Vara Monrovia, CA 03-28-2009
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Orange Rosemary Chicken
Rated: 5 stars out of 5

This Orange Resemary Chicken was the best Chicken that I 've ever made. It was so good my husband and I love it. It remind... me of the Dinner that we had at Lavo in Vegas. You make me look like a Chef with your wonderful recipe. Thanks Aida, you are the Best!!Read more