Pan-Roasted Chicken with Oranges and Rosemary
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1280
- Total Fat
- 91
- Saturated Fat
- 24
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 105
- Cholesterol
- 580
- Sodium
- 1469
- Total: 42 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 32 min
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.