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PANROASTED ROSEMARY CHICKEN

Pan-Roasted Rosemary Chicken
Bon Appétit | December 2013
Zebra”s Bistro and Wine Bar, Medfield, MA
Recipe
Reviews (2)
Pan-Roasted Rosemary Chicken
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yield
Makes 4 servings
This recipe calls for a quartered chicken, but you can use three pounds of thighs, breasts, or drumsticks if you prefer.
ingredients
2 tablespoons chopped fresh rosemary
4 garlic cloves, chopped, divided
3 tablespoons olive oil, divided
1 3 1/2–4-pound chicken, quartered
Kosher salt, freshly ground pepper
1 small shallot, finely chopped
1 tablespoon fresh thyme leaves
3/4 cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
preparation

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

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

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

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.

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Made this using thighs and legs. I did brown on both sides. Was the best chicken dish I have made in a long time. Will definitely make it again.

by nancy484 from homosassa, Fl 34446 on 2013-12-04 flag if inappropriate
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recipe at a glance

type:
Kid-Friendly
main ingredients:
Chicken, Rosemary, Poultry
holiday/celebration:
Christmas, Christmas Eve
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https://recipes.connorbowen.com/recipe/panroasted-rosemary-chicken/