Garlic Butter and Rosemary Pan Roasted Chicken

I love my Lodge skillet.  It’s red enameled cast iron and I enjoy cooking with it.  This recipe is a bit odd in that it calls for you to put the skillet on the bottom rack.  Do it.  The aroma of this is amazing while it’s cooking.  I also have my own rosemary bush–if you elect to use fresh rosemary, use three times as much.


Garlic Butter and Rosemary Pan Roasted Chicken

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Nutrition per portion

  • 2 Tbsp EVOO
  • 8 chicken thighs
  • salt and pepper to season chicken
  • 6 Tbsp butter
  • 6 cloves garlic, minced
  • 1 Tbsp dried rosemary, crushed
  1. Heat oven to 375
  2. Brush bottom of heavy ovenproof skillet with EVOO.
  3. Place chicken in skillet, season with salt and pepper.
  4. Place skillet on bottom rack in oven, bake 15 minutes.
  5. Meanwhile, melt butter in small saucepan over medium-low.
  6. Add garlic and rosemary.
  7. Cook 3-5 minutes, till fragrant; remove from heat.
  8. Remove and discard half of rendered fat from skillet.
  9. Pour butter mixture over top of chicken.
  10. Bake 15-20 minutes longer till chicken is 165
  11. Cover with foil until ready to serve.

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