Pan-Roasted Rosemary Chicken

1. 1

   Mix rosemary, half of garlic, and 2 tablespoons oil in a small bowl; rub over flesh side of chicken. Cover; chill 1-12 hours.

2. 2

   Place a rack in lower third of oven; preheat to 400u00b0F. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5 minutes.

3. 3

   Transfer to oven; roast until an instant-read thermometer inserted in the thickest part of thigh registers 165u00b0F, 20-25 minutes. Transfer chicken, skin side up, to a plate.

4. 4

   Cook shallot, thyme, and remaining half of garlic in skillet, stirring occasionally, until softened, about 2 minutes. Add broth and cook, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in butter. Serve chicken with pan sauce.

* Per serving · 4 servings · Values may vary.