Pan-Roasted Chicken with Oranges and Rosemary

  • Level: Easy
  • Total: 42 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 32 min
  • Yield: 6 servings
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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


  1. Heat oven to 450 degrees F and arrange rack in middle.
  2. 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.
  3. 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.
  4. 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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