Rosemary Skillet Chicken
Ok, here’s a recipe for all of my chicken loving readers out there, and I know there are quite a few of you. You guys have been so patient with my quinoa craziness lately, so I found this recipe just for you, and I guess selfishly for me, because my family and I do love chicken.
This is the perfect weeknight chicken recipe folks. The marinade comes together in a flash and can be made ahead in the morning, so when you get home from work or just from a long busy day, all you have to do is roast up the chicken. Yippee! The chicken takes under 30 minutes to roast up to perfection, but tastes like a chicken that has been cooking for hours.
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. It’s the perfect sauce for dipping a popover in. The sauce is made up of chicken broth, fresh thyme, shallots and garlic, and just adds that extra yummy factor to the chicken. I’ve made this recipe twice in the past week, and I have to tell you that I’ve had some pretty happy campers in the house.
I paired this with some traditional popovers one night and my rosemary and sea salt popovers another night, as well as some broccoli rabe that I sautéed in shallots and a bit of olive oil. This chicken is also great paired with my arugula salad with simple lemon vinaigrette. This chicken dish is definitely ranking up there as one of our favorite weeknight meals. The kids love it because it tastes great, and I love it because it’s easy. Those are two key words that I look for when making dinner, easy and tasty.
rosemary skillet chicken:
Recipe from Zebra’s Bistro and Wine Bar
cookware: oven-proof skillet
Note: Chicken will have to marinate ahead anywhere from 1-12 hours
- 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.
- 3 1/2 tablespoons olive oil, divided
- Sea salt and freshly ground pepper
- 1 small shallot (about 2 tablespoons), minced
- 1 tablespoon fresh thyme leaves, minced
- 3/4 cup chicken broth
- 2 tablespoons unsalted butter or ghee, cut into small cubes
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 2 1/2 tablespoons of olive oil.
Pat dry the 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.
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.
Pat the skin side of chicken dry, and season with salt and pepper. Heat remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my Lodge 12-inch cast iron skillet.
Add the chicken, skin side down to the preheated skillet, and cook until golden brown, about 5 minutes.
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.
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.
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.
Stir occasionally until the shallot and garlic are softened, about 1 1/2 to 2 minutes.
Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.
Stir in the 2 tablespoons butter until melted.
Turn off the heat and pour the sauce into a serving bowl. Serve up the chicken and top each piece with the sauce.
This sauce is seriously amazing and tastes like gravy. It’s the perfect sauce to dip a rosemary and sea salt popover in, just saying…
This chicken also makes for great leftovers! Below is the lunch I’m packing for natural chef school today. Leftover rosemary skillet chicken, oven baked brown rice and fall roasted vegetables! Leftovers really do make great lunches!
Below are a few of our other favorite weeknight chicken dishes. Citrus-marinated chicken.
The best oven baked crispy chicken. This chicken is the bomb, it’s gluten-free, grain-free, and get’s made weekly in our house.
Easy chicken kofta meatballs. These take under 12 minutes to bake! Great weeknight meal.