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Garlic Butter and Rosemary Pan-Roasted Chicken

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Garlic Butter and Rosemary Pan-Roasted Chicken
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6
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Turn average chicken into the star of a juicy and delicious meal with flavors of garlic and rosemary.

Ingredients

2
tablespoons olive oil
6
chicken thighs
Salt and pepper to taste
5
tablespoons butter
5
cloves garlic, finely chopped
1
tablespoon dried rosemary leaves

Directions

  • 1 Heat oven to 375°F.
  • 2 Brush bottom of 10- to 12-inch heavy ovenproof skillet (such as cast iron) with oil. Place chicken in skillet; season to taste with salt and pepper. Place skillet on bottom rack in hot oven; bake 15 minutes.
  • 3 Meanwhile, melt butter in 1-quart saucepan over low to medium heat. Add garlic and rosemary; cook 3 to 5 minutes, stirring occasionally, until fragrant. Remove from heat.
  • 4 After baking chicken for 15 minutes, remove and discard half of rendered fat from skillet. Pour butter mixture over top of chicken. Bake 15 to 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F), and top of chicken in browned and crisp. Place sheet of foil over chicken until ready to serve.
Tips  

Serve with baked Pillsbury™ refrigerated crescent dinner rolls and cooked frozen whole green beans for a complete meal.

Save some of the rendered chicken fat as a base for gravy.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
548.0
Daily Value
Total Fat
45.6g
70%
(
Saturated Fat
15.3g
76%
)
Cholesterol
210.7mg
70%
Sodium
542.8mg
23%
Potassium
404.5mg
12%
Total Carbohydrate
1.7g
1%
(
Dietary Fiber
0.3g
1%
,
Sugars
0.0g
)
Protein
31.5g
Daily Value*:
Vitamin C
1.90%
2%
Calcium
2.80%
3%
Iron
8.50%
8%
*Percent Daily Values are based on a 2,000 calorie diet.
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