Perfect Pan Roasted Chicken Thighsrosemary Garlic Recipes

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

GARLIC ROASTED CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 425 degrees. Remove the giblets from the chicken and salt and pepper. Place the chicken in a roasting pan or large cast iron skillet. Stuff the onion, rosemary and lemon inside of the chicken.
• In a small bowl combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub evenly on the outside of the chicken.
• In a medium sized bowl add the onions, potatoes, carrots and toss in olive oil, salt and pepper. Layer on outside of the chicken in the roasting pan.
• Roast the chicken for 1 1/2 hours or until the internal temp reaches 165 degrees.

PERFECT PAN ROASTED CHICKEN THIGHS

Steps:

• 1. preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12 inch cast iron or heavy nonstick skillet over high heat until hot but not smoking.
• 2. Nestle chicken in skillet, skin side down, and cook two minutes. Reduce heat to medium-high. Continue cooking 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.
• 3. Transfer skillet to oven and cook 13 more minutes. Flip chicken. Continue cooking until skin crisp and meat is cooked through, about five minutes longer. Transfer to a plate. Let rest five minutes before serving.. Makes 2 to 4 Main course servings.
• 4. for pan sauce, tuck fresh rosemary sprigs and whole garlic cloves between the chicken pieces when you transfer the pan to the oven. After cooking, remove chicken. Spoon off some of the chicken fat. And 1/2 cup chicken stock. Bring to a boil And spoon over chicken. Or place thin slices of lemon and sprigs of fresh thyme in a pan. After cooking, remove chicken, spoon off some of the chicken fat. Add 1/2 cup dry white wine. Bring to a boil, and then spoon over chicken.

PERFECT PAN-ROASTED CHICKEN THIGHS

Steps:

• Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking 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 and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

PERFECT PAN-ROASTED CHICKEN THIGHS

Steps:

• Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking 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 and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.