Best Pan Roasted Rosemary Chicken Recipes

PAN-ROASTED CHICKEN WITH ORANGES AND ROSEMARY

Steps:

• 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.

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
• The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.

ONE-PAN ROSEMARY CHICKEN THIGHS AND ROASTED WINTER VEGETABLES FOR 2

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.
• Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.
• Bake in the preheated oven until starting to soften, about 15 minutes.
• Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.
• Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON

Steps:

• Preheat the oven to 350 degrees F.
• Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
• Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately.

ROSEMARY-ROASTED CHICKEN BREASTS, NEW POTATOES, GARLIC PAN BROTH

Steps:

• 1. Preheat oven to 500º . Place a heavy cast-iron Dutch oven with lid inside while pre-heating. 2. Toss potatoes, onions, and garlic with olive oil. Season well with salt and pepper. 3. Season chicken breasts on both sides with salt and pepper. 4. When Dutch oven is very hot, place potato mixture in Dutch oven. Place half the rosemary sprigs on top, then chicken breasts, then remaining rosemary sprigs. 5. Close lid and cook for 45 minutes without opening. Gently shake Dutch oven occasionally to move potatoes around. 6. When done, remove chicken and potatoes to a platter. Place Dutch oven with onions and garlic on a burner. Add chicken stock, bring to a boil, and simmer until reduce by ½ to 2/3. 7. Remove from heat, stir in butter, and serve with potatoes and chicken. A crispy, simple salad of iceberg lettuce and mild blue cheese goes nicely with this dish.

PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON

Steps:

• Preheat the oven to 350 degrees F.
• Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil.
• Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan.
• at chicken dry and season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again.
• Stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
• Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce.
• Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes.
• Check for additional seasoning with salt and pepper, if desired.
• Drizzle the pan sauce over the chicken and serve immediately.
• Serve with orzo, salad and crispy bread.

PERFECT PAN ROASTED CHICKEN THIGHS(ROSEMARY GARLIC)

Steps:

• Preheat oven to 475. Season chicken with salt and pepper. Heat oil in a 12" cast iron pan over high heat until hot, but not smoking. Add chicken skin side down and cook for 2 mins. Reduce heat to med-high; continue to cook skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes. Transfer skillet to oven after putting rosemary sprigs and garlic cloves between thighs in pan and cook for 13 more mins. Flip chicken, continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Spoon off some of the chicken fat. Add 1/2 cup of chicken stock and bring to a boil. Reserve. Transfer to a plate; let rest 5 minutes before serving. Serve by spooning sauce over chicken.

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY

Steps:

• Preheat the oven to 350°F.
• Season the chicken on both sides with a generous amount of salt and pepper.
• Place a cast-iron or regular ovenproof skillet on the stove over medium heat.
• Drizzle the pan with the oil and lay the chicken in the pan.
• Cook for about 5 minutes until the begins to brown.
• Throw in the mushrooms, shallots, and rosemary.
• Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
• The last thing to make is a quick gravy using the flavors left in the bottom of the skillet.
• Take the chicken out of the pan(leave the mushroom, shallots and rosemary in the pan) and arrange on a dinner plate to keep warm while preparing the gravy.
• Return the skillet to the stovetop.
• Drizzle olive oil in the pan, and whisk in the flour.
• Stir in the broth and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon.
• Stir gravy, about 5 minutes.
• Remove rosemary, and spoon gravy over the chicken.

PAN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY

Steps:

• The key to this dish is the preperation of the chicken. You have to SPATCHCOCK it. This basically means romoving the spine, simply get a knife or pair of butchers scissors and cut through the rib bones either side of the spine, keep this for later. Now lay the chicken down breast side up, ensure the legs and wings aren't caught under the carcass and simply push down to flatten the chicken out.
• Firstly pre-heat the oven to 200C. Take a large oven proof frying pan and place it on the hob at a high heat. Place you garlic cloves on your chopping board and squash them with the side of your knife. add the oil, squashed garlic cloves and the rosemary to the pan, whilst they are heating up slice the lemon in to 5 nice chucky slices then add these and the spine from the chicken to the pan.
• After 2 or 3 mins move everything in the pan to the sides and place the chicken in the pan breast side down and it should start to sizzle nicely. Now season the open side of the carcass with salt and pepper. After 7 or 8 mins check the chicken and see if it's satrting to brown. If so flip it over taking care not to pull the legs off and season this side.
• After another 10 mins or so pull out a couple of the slices of lemon and some rosemary and garlic and place on the top of the chicken. Now place the pan in the middle of the pre heated oven and leave to roast for about 30-40 mins.
• After this time check to make sure it's cooked all the way through by piercing the meat and squeezing the juices out, if they run clear it's cooked. Take the chicken out the pan and seperate the legs and wings from the body and divide the breast into 4. Now crush the lemon slices in the pan with the back of a fork and pour all the juices from the pan over the chicken. I serve this with some crusty bread and a Rocket and Parmesan salad.

PAN-ROASTED ROSEMARY CHICKEN

Steps:

• 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.