Thyme and Rosemary Roasted Chicken
I was pleased when I pulled this chicken out of the oven and it was perfectly moist, full of flavor, and beautifully caramelized.
Servings: 8 servings
Ingredients
- About 8 pieces of chicken I used a mix of breasts, thighs, and legs, etc.
- 1 small yellow onion chopped
- 4 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 2 tablespoon fresh thyme just pull off of the stem
- ¾ cup organic chicken stock
- Pink salt or sea salt and pepper
- 1 tablespoon real butter +1 tablespoon olive oil
Instructions
- 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. (remove skin if you want)
- Put the seasoned chicken in the 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 the pan and while it's 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.
- Halfway through, flip the chicken.
- Place chicken on a serving plate and spoon sauce over chicken.
- Enjoy!
