rosemary skillet chicken
 
Prep time
Cook time
Total time
 
cookware: oven-proof skillet Bone-in, skin on chicken that's pan seared in a skillet locks in all the juices and flavor while creating a shatteringly crisp skin on the outside. The chicken is moist and full of flavor from the rosemary and garlic marinade. Oh, and let's not forget about the amazing sauce, or should I say gravy, because it tastes like gravy everyone.
Author:
Recipe type: chicken
Ingredients
  • 2-3 pounds of bone-in, skin-on chicken breasts, thighs or drumsticks - Just get enough chicken for your family here. I usually buy my chicken in pieces rather than by the pound. I typically get 1 breast and 3 thighs.
  • 2 tablespoons fresh rosemary, minced
  • 4 garlic cloves, minced, divided - You will mince 2 cloves for the marinade in the morning and the other 2 at night when making the sauce.
  • 3½ tablespoons olive oil, divided
  • Sea salt and freshly ground pepper
  • 1 small shallot (about 2 tablespoons), minced
  • 1 tablespoon fresh thyme leaves, minced
  • ¾ cup chicken broth
  • 2 tablespoons unsalted butter or ghee, cut into small cubes
Instructions
  1. First let's get the marinade together for the chicken. In a small bowl, combine together the 2 tablespoons minced rosemary, 2 minced garlic cloves and 2½ tablespoons of olive oil.
  2. Pat dry chicken and rub the marinade on both sides of the chicken. Cover the chicken, or put it all into a ziploc bag, (that's what I did) and refrigerate the chicken for 1-12 hours. This is a great and easy marinade to make ahead the morning, so when you get home, all you have to do is roast up the chicken.
  3. When you're home and ready to make dinner, preheat the oven to 400 degrees and place a rack in the lower third of the oven.
  4. Pat the skin side of chicken dry, and season with salt and pepper.
  5. Heat remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my 12" cast iron skillet.
  6. Add chicken, skin side down to preheated skillet, and cook until golden brown, about 5 minutes.
  7. Flip chicken over and transfer skillet to the oven.
  8. Roast chicken until an instant-read thermometer inserted in the thickest part of the thigh or breast, registers 165 degrees, about 20-25 minutes. The time varies depending on how large your chicken breasts or thighs are. Chicken breasts take longer to cook than thighs, so note that if you're cooking both together, you will have to remove the thighs earlier in the cooking process.
  9. Transfer the cooked chicken to a warm plate.
  10. While the chicken is cooking, prep ingredients for the sauce. Mince the shallot, 2 garlic cloves, thyme leaves, cut up the 2 tablespoons of butter and measure out the chicken broth.
  11. Take the same skillet that you cooked the chicken in and set it over medium heat. Add to the skillet, the shallot, thyme, and garlic.
  12. Stir occasionally until the shallot and garlic are softened, about 1½ to 2 minutes.
  13. Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.
  14. Stir in the 2 tablespoons butter until melted.
  15. Turn off the heat and pour the sauce into a serving bowl.
  16. Serve up the chicken and top each piece with the sauce. The sauce is seriously amazing and tastes like gravy. It's the perfect sauce to dip a popover in.
Notes
chicken will have to marinate anywhere from 1-12 hours
Nutrition Information
Serving size: serves 4
Recipe by Marin Mama Cooks at http://marinmamacooks.com/2014/02/rosemary-skillet-chicken/