herbed pan roasted chicken
My Honey can never get enough of this recipe! He requests it at least once a week. A side of mashed potatoes and green beans and he's a happy camper! It's quick, easy and everyone always raves over it. Crispy on the outside & moist on the inside. I hope you enjoy it!
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 - chicken thighs (bone in, with skin)
- 4 tablespoons olive oil, extra virgin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 teaspoons greek oregano seasoning
- 1 teaspoon rosemary, chopped
How To Make herbed pan roasted chicken
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Step 1Preheat oven to 475°F. Season chicken pieces with salt, pepper, garlic & oregano on all sides. (seasoning measurements were approximate) Use your favorite spices to give it your own flair. The oregano should be a good sprinkling on the chicken as it makes the dish.
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Step 2Heat oil in a large cast-iron skillet over medium heat. Place the chicken in the skillet, skin side down, and cook until browned and begins to crisp. Flip chicken pieces & continue cooking rearranging chicken to cook evenly for about 10 minutes.
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Step 3Turn the chicken pieces skin side down again & place the skillet in the oven and cook 15 minutes. Flip chicken skin side up until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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