Chicken is one of those foods that can be made dozens of ways. If your anything like me, you a have a couple ways you prepare it, and leave it at that. Most of us like the idea of trying something new, but don’t want to take the chance of a fail, or feel like good ingredients are wasted if it doesn’t turn out.
I was pleased when I pulled this chicken out of the oven and it was perfectly moist, full of flavor, and beautifully caramelized. What else can we want out out chicken? Simplicity? Done! Its a simple recipe, that doesn’t use a lot of ingredients.
When I pull out the iron skillet to make dinner, my husband automatically thinks dinner is going to be a win. He says everything tastes better cooked in an iron skillet. I have to agree.
If you don’t own one, they are worth the purchase! Not only are they affordable, but you don’t have to worry about that toxic nonstick coating flaking off in your food. These coatings contain chemicals that are linked to developmental problems, thyroid, and even cancer! Cast Iron on the other hand increases iron content in your food! Isn’t that great?
I hope you will try this recipe. It will take your chicken to a whole new level!
Thyme and Rosemary Roasted Chicken
- About 8 pieces of chicken (I used a mix of breast, thighs, and legs etc..)
- 1 small yellow onion chopped
- 4 garlic cloves minced
- 1 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme (just pull off of stem)
- 3/4 cup organic chicken stock
- Pink salt or sea salt and pepper
- 1 tbsp real butter +1 tbsp olive oil
- Preheat oven to 375
- Heat butter and olive oil over medium high heat in an oven safe skillet.
- Generously coat chicken with salt and pepper. (de-skin if you want)
- Put seasoned chicken in hot skillet.
- Brown on both sides, then remove chicken from the pan. Cooking Tongs make this easy
- Lower the heat, add more butter and olive oil if needed and sauté onions, season with salt and pepper and cook until they are translucent.
- Add garlic, rosemary, and thyme, and cook for another 2-3 minutes.
- Deglaze the pan with chicken stock.
- Add chicken back to pan and while its cooking add a sprinkle of fresh herbs on top.
- Transfer chicken into the oven, cooking for about 30-45 min depending on the size chicken you choose.
- Half way through, flip chicken.
- Place chicken on a serving plate and spoon sauce over chicken.
- * If you don’t have an iron skillet, they are a great addition to your kitchen!
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