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Pan-Roasted Rosemary Chicken Recipe | Bon Appetit
INGREDIENTS
2 tablespoons chopped fresh rosemary
4 garlic cloves, chopped, divided
3 tablespoons olive oil, divided
1 3½–4-lb. chicken, quartered
Kosher salt and freshly ground black pepper
1 small shallot, finely chopped
1 tablespoon fresh thyme leaves
¾ cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
RECIPE PREPARATION
Mix rosemary, half of garlic, and 2 Tbsp. oil in a small bowl; rub over flesh side of chicken. Cover; chill 1–12 hours.

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

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

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.
recipe  tomake  food  food:chicken 
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3 oz. sun-dried tomatoes
3/4 cup water
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2 tbsp. olive oil
1 cup half & half or heavy cream
1 cup parmesan cheese shredded
1/2 tsp. red pepper flakes
1 tbsp. fresh parsley to garnish
1/2 tsp. salt
1/2 tsp. pepper
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1 pound ground chicken
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1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon Sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
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Friend of mine in Paris is available to hire as a private chef
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Easy Instant Pot Chicken Carnitas - juicy chicken cooked and shredded in under 30 minutes! Add to burritos, nachos, tacos and bowls. Whole30 + Paleo + Gluten Free
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