1 Video | Photo: Pan-Roasted Chicken with Oranges and Rosemary Recipe
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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By I LUV PASTA
New Jersey
on July 19, 2011
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I thought this recipe turned out terribly. It was a pain to tuck the orange slices underneath the chicken skin and I didn't think the flavor of the oranges managed to absorb into the chicken. It turned out like plain baked chicken. It was so bland, I definitely think it needed that whole tablespoon of salt it called for. Something definitely felt like it was missing from this one.
The chicken was so bland tasting, I ended up taking the same chicken from this dish and using another chicken recipe to turn it into a whole other dish! You couldn't even taste the remnant flavor of the old dish in the new one. That's how bland I thought it was.
I really, really recommend another recipe that is similar to this one but about 100 times better. It's Melissa D'arabian's Crispy Chicken L'orange. Delicious! And it's also easier than this one! Definitely look that one up before trying this one.
By grosslawn
Sherman, TX
on May 13, 2011
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Spectacular! I've made this several times, and it always turns out so well. I think the addition of the red pepper flakes makes it extra special. Sauteeing the skin on chicken always makes it turn out moist for me. It makes a memorable meal with a simple side of fresh steamed spinach.
By Chef #1122759
Aliso Viejo, CA
on May 01, 2011
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Very, very tasty. Chicken is not my husband's favorite but he rated this a 4, which for him is a very high mark! I halved the recipe and used only chicken thighs, but otherwise followed the recipe exactly. This is a keeper!
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