Rosemary Chicken with Garlic Butter
2 Tbspolive oil
8chicken thighs, skin-on
1 1/2 tspsalt
2 tspblack pepper
5 clovefresh garlic, minced
1 Tbspdried rosemary leaves
How to Make Rosemary Chicken with Garlic Butter
- Heat oven to 375°F.
- Brush the bottom of a 12-inch oven-proof or cast-iron skillet with the oil. Season chicken with salt and pepper, and place the thighs in the skillet, skin side down. Place skillet on bottom rack in preheated oven, and roast for 15 minutes.
- Meanwhile, melt butter in a 1-quart saucepan over low to medium heat. Add garlic and rosemary; cook 3 to 5 minutes, stirring occasionally, until fragrant. Remove saucepan from heat.
- After baking chicken for 15 minutes, remove and discard half of rendered fat from skillet. Place chicken back in skillet, skin side up. Pour the butter mixture over top of chicken. Return skillet to oven and bake 15 to 20 minutes longer or until juice from chicken is clear when thickest part is pierced and the tops are evenly browned and crisp. (Internal temperature should be at least 165°F.) Serve immediately.
If the skins aren't browning or crisping, you can increase oven temperature to broil. Let chicken broil 3 to 5 minutes or until the tops of each thigh are nicely browned and crisp.