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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 349.0
  • Total Fat: 24.9 g
  • Cholesterol: 112.6 mg
  • Sodium: 1,879.6 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 26.8 g

View full nutritional breakdown of Pan-Roasted Chicken with Oranges and Rosemary calories by ingredient
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Pan-Roasted Chicken with Oranges and Rosemary

Submitted by: DLR4499


Number of Servings: 4

Ingredients

    * 5 tablespoons olive oil
    * 6 tablespoons rosemary leaves
    * 1 tablespoon kosher salt
    * 2 teaspoons red pepper flakes
    * 3/4 teaspoon freshly ground black pepper
    * chicken thighs and drumsticks (4 thighs and 4 drumsticks)
    * 1/2 medium orange, cut into 6 very thin slices and slices cut into half moons
    * 1 tablespoon unsalted butter

Directions

Heat oven to 450 degrees F and arrange rack in middle.

In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.

Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.

Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DLR4499.





TAGS:  Poultry |

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