Pan-Roasted Chicken with Oranges and Rosemary

1. 1

   Heat oven to 450 degrees F and arrange rack in middle.

2. 2

   In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper.

3. 3

   Add chicken pieces and turn to coat well.

4. 4

   Slip 1 piece of orange under skin of each piece.

5. 5

   Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams.

6. 6

   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.

7. 7

   As chicken is finished, place in a 13 by 9-inch baking dish.

8. 8

   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.

9. 9

   Let rest 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.