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Chicken Winner: Garlic Butter and Rosemary Pan-Roasted Chicken

Garlic Butter and Rosemary Pan-Seared Chicken
Add this quick-prep chicken recipe to your weeknight dinner rotation.
By Nicole Nared-Washington

Take your chicken from ordinary to extraordinary with this delicious Garlic Butter and Rosemary Pan-Roasted Chicken recipe. No crazy ingredients are required; everything in this dish is probably already in your cupboard!

Chicken Garlic Butter Rosemary Pan Seared Chicken

To start, brush the bottom of a large, ovenproof pan (I used a cast iron) with two tablespoons of olive oil. Place six chicken thighs in the pan and season them with salt and pepper to taste. Bake for 15 minutes at 375°F.

Chicken In Pan

Meanwhile, melt five tablespoons of butter in a small sauce pan on low to medium heat. Add five finely chopped cloves of garlic and a tablespoon of dried rosemary, and cook until fragrant — about three to five minutes. Then remove from the heat.

Garlic Butter

After baking the chicken for 15 minutes, remove and discard half of the rendered fat from the skillet, pour the butter mixture on top of the chicken and place it back into the oven for an additional 15 to 20 minutes.

Chicken In Pan

Once the chicken has cooked and is browned and crispy on the top, remove from the heat and place aluminum foil on top until ready to serve.



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