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Bon Appétit

Pan-Roasted Rosemary Chicken

4.0

(99)

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This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.

Recipe information

  • Yield

    4 Servings

Ingredients

2

tablespoons chopped fresh rosemary

4

garlic cloves, chopped, divided

3

tablespoons olive oil, divided

1

3½–4-lb. chicken, quartered

Kosher salt and freshly ground black pepper

1

small shallot, finely chopped

1

tablespoon fresh thyme leaves

¾

cup low-sodium chicken broth

2

tablespoons unsalted butter, cut into pieces

Preparation

  1. Step 1

    Mix rosemary, half of garlic, and 2 Tbsp. oil in a small bowl; rub over flesh side of chicken. Cover; chill 1–12 hours.

    Step 2

    Place a rack in lower third of oven; preheat to 400°. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5 minutes.

    Step 3

    Transfer to oven; roast until an instant-read thermometer inserted in the thickest part of thigh registers 165°, 20–25 minutes. Transfer chicken, skin side up, to a plate.

    Step 4

    Cook shallot, thyme, and remaining half of garlic in skillet, stirring occasionally, until softened, about 2 minutes. Add broth and cook, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in butter. Serve chicken with pan sauce.

Nutrition Per Serving

Calories (kcal) 400 Fat (g) 21 Saturated Fat (g) 6 Cholesterol (mg) 160 Carbohydrates (g) 5 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 46 Sodium (mg) 390
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Reviews (99)

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  • This recipe is fantastic. As the “Hubs” said this is a keeper!!! Success!! The pan sauce is delicious. So easy to achieve deliciousness.

    • PattyP

    • Chicago IL

    • 8/24/2022

  • The sauce was excellent. But my half chicken took twice as long as time indicated using an iron skillet. I did flip the chicken skin side up to cook in oven. I am having trouble roasting 1/2 chicken without part of chicken becoming dry and part still under cooked. Any sugestion???

    • Lisarisa

    • Ontario

    • 3/25/2018