rosemary skillet chicken (Marin Mama Cooks)

Ok, here’s a recipe for all of my chicken loving readers out there, and I know there are quite a few of you. You guys have been so patient with my quinoa craziness lately, so I found this recipe just for you, and I guess selfishly for me, because my family and I do love chicken. This is the perfect weeknight chicken recipe folks. The marinade comes together in a flash and can be made ahead in the morning, so when you get home from work or just from a long busy day, all you have to do is roast up the chicken. The chicken takes under 30 minutes to roast up to perfection, but tastes like a chicken that has been cooking for hours. The chicken is moist and full of flavor from the rosemary and garlic marinade. Oh, and let’s not forget about the amazing sauce, or should I say gravy, because it tastes like gravy everyone. It’s the perfect sauce for dipping a popover in. The sauce is made up of chicken broth, fresh thyme, shallots and garlic, and just adds that extra yummy factor to the chicken. I’ve made this recipe twice in the past week, and I have to tell you that I’ve had some pretty happy campers in the house.

I paired this with some traditional popovers one night and my rosemary and sea salt popovers another night, as well as some broccoli rabe that I sautéed in shallots and a bit of olive oil. This chicken dish is definitely ranking up there as one of our favorite weeknight meals. The kids love it because it tastes great, and I love it because it’s easy.

rosemary skillet chicken:

Recipe from Bon Appetit All Access Free Tote Bag & Six Cookbooks

Bon Appetit via Zebra’s Bistro and Wine Bar
serves 4

2-3 pounds of bone-in, skin-on chicken breasts, thighs or drumsticks - Just get enough chicken for your family here. I usually buy my chicken in pieces rather than by the pound. I cooked up 3 smaller breasts one time, and I’ve also cooked up 4 thighs and a drumstick.
2 tablespoons fresh rosemary, chopped
4 garlic cloves, minced, divided – You will mince 2 cloves for the marinade in the morning and the other 2 at night when making the sauce.
3 1/2 tablespoons olive oil, divided
Sea salt and freshly ground pepper
1 small shallot (about 2 tablespoons), finely chopped
1 tablespoon fresh thyme, chopped
3/4 cup chicken broth
2 tablespoons unsalted butter, cut into small cubes

First let’s get the marinade together for the chicken. Wash and chop up the 2 tablespoons rosemary, mince your 2 garlic cloves and pour 2 1/2 tablespoons of olive oil into a small bowl. Add to the olive oil, the minced garlic and rosemary. Give it a stir.

Wash and pat dry your chicken and rub the marinade on both sides of the chicken. Cover the chicken or put it all into a ziploc bag, (that’s what I did) and refrigerate the chicken for 1-12 hours. This is a great and easy marinade to make ahead the morning, so when you get home, all you have to do is roast up the chicken.

When you’re home and ready to make dinner, preheat the oven to 400 degrees and place a rack in the lower third of the oven.

Pat the skin side of the chicken dry, and season with salt and pepper. Heat the remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my Lodge L10SK3 Pre-Seasoned Skillet, 12-Inch

12″ cast iron skillet.

Add the chicken, skin side down to the preheated skillet, and cook until golden brown, about 5 minutes.

Flip the chicken over and transfer the skillet to the oven. Roast the chicken until and instant-read thermometer inserted in the thickest part of the thigh or breast, registers 165 degrees, about 20-25 minutes. The time varies depending on how large your chicken breasts or thighs are. When I cook up thighs it takes about 20 minutes and breasts typically take about 20-25 minutes.

Transfer the cooked chicken to a plate.

Meanwhile, while your chicken is cooking, prep the ingredients for the sauce. Chop up your shallot, mince your 2 garlic cloves, wash and chop up your thyme, cut up your 2 tablespoons of butter and measure out your chicken broth.

Take the same skillet that you cooked the chicken in and set it over medium heat. Add to the skillet, the chopped shallot, thyme, and the garlic.

Stir occasionally until the shallot and garlic are softened, about 1 1/2 to 2 minutes.

Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.

Stir in the 2 tablespoons butter until melted.

Turn off the heat and pour the sauce into a serving bowl. Serve up the chicken and top each piece with the sauce. The sauce is seriously amazing and tastes like gravy. It’s the perfect sauce to dip a popover in, just saying…

Here are a few of our other favorite weeknight chicken dishes. Citrus-marinated chicken.

Pesto-yogurt roasted chicken drumsticks.

Buttermilk roasted chicken.

Easy skillet chicken parmesan.

Print rosemary skillet chicken

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: serves 4

Ingredients

2-3 pounds of bone-in, skin-on chicken breasts, thighs or drumsticks - Just get enough chicken for your family here. I usually buy my chicken in pieces rather than by the pound. I cooked up 3 smaller breasts one time, and I've also cooked up 4 thighs and a drumstick.
2 tablespoons fresh rosemary, chopped
4 garlic cloves, minced, divided - You will mince 2 cloves for the marinade in the morning and the other 2 at night when making the sauce.
3 1/2 tablespoons olive oil, divided
Sea salt and freshly ground pepper
1 small shallot (about 2 tablespoons), finely chopped
1 tablespoon fresh thyme, chopped
3/4 cup chicken broth
2 tablespoons unsalted butter, cut into small cubes

Instructions

First let's get the marinade together for the chicken. Wash and chop up the 2 tablespoons rosemary, mince your 2 garlic cloves and pour 2 1/2 tablespoons of olive oil into a small bowl. Add to the olive oil, the minced garlic and rosemary. Give it a stir.

Wash and pat dry your chicken and rub the marinade on both sides of the chicken. Cover the chicken or put it all into a ziploc bag, (that's what I did) and refrigerate the chicken for 1-12 hours. This is a great and easy marinade to make ahead the morning, so when you get home, all you have to do is roast up the chicken.

When you're home and ready to make dinner, preheat the oven to 400 degrees and place a rack in the lower third of the oven.

Pat the skin side of the chicken dry, and season with salt and pepper.

Heat the remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my 12" cast iron skillet.

Add the chicken, skin side down to the preheated skillet, and cook until golden brown, about 5 minutes.

Flip the chicken over and transfer the skillet to the oven.

Roast the chicken until and instant-read thermometer inserted in the thickest part of the thigh or breast, registers 165 degrees, about 20-25 minutes. The time varies depending on how large your chicken breasts or thighs are. When I cook up thighs it takes about 20 minutes and breasts typically take about 20-25 minutes.

Transfer the cooked chicken to a plate.

Meanwhile, while your chicken is cooking, prep the ingredients for the sauce. Chop up your shallot, mince your 2 garlic cloves, wash and chop up your thyme, cut up your 2 tablespoons of butter and measure out your chicken broth.

Take the same skillet that you cooked the chicken in and set it over medium heat. Add to the skillet, the chopped shallot, thyme, and the garlic.

Stir occasionally until the shallot and garlic are softened, about 1 1/2 to 2 minutes.

Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.

Stir in the 2 tablespoons butter until melted.

Turn off the heat and pour the sauce into a serving bowl.

Serve up the chicken and top each piece with the sauce. The sauce is seriously amazing and tastes like gravy. It's the perfect sauce to dip a popover in.

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