Pan Roasted Chicken

Prep 5 min

Cook 30 min

Ready in 35 min

Crispy pan-roasted chicken thighs with rosemary, wine, and butter. This simple, elegant meal is easy enough to make for a cozy weeknight at home.

Ingredients

2 lbs. (1 kg) bone-in, skin-on chicken thighs (about 4–6)
¼ tsp (1 mL) each salt and pepper
1 tbsp + 1 tsp (20 mL) butter, divided
1 tbsp (15 mL) olive oil
¼ cup (60 mL) white wine (see cook's tip)
½ cup (125 mL) chicken broth
1 large garlic clove, pressed
1 tsp (5 mL) Rosemary Herb Seasoning Mix
Optional: Chopped parsley

Directions

Preheat the oven to 425°F (220°C).
Pat the chicken dry with a paper towel. Season both sides of the chicken with the salt and pepper.
Heat 1 tbsp (15 mL) of the butter and the oil in a large stainless skillet over medium-high heat for 2–3 minutes.
Add the chicken to the pan, skin-side down. Cook, undisturbed, for 3–5 minutes, or until the skin is golden brown and no longer sticking to the pan (see cook’s tip).
Flip the chicken and cook for 3 minutes. Carefully place the pan in the oven to finish cooking for 15–17 minutes, or until the internal temperate reaches 165°F (74°C).
Using oven mitts, transfer the skillet from the oven to the stovetop and remove the chicken to a plate.
Return the skillet to medium heat. Pour in the wine and broth, whisking constantly to deglaze the pan. Stir in the garlic and seasoning mix, and simmer until reduced by about half, about 3–4 minutes. Add the butter and stir until melted, then return the chicken and any accumulated juices to the skillet.
Spoon the pan sauce over the chicken. Top with parsley and serve with glazed carrots, rice, or risotto, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 240, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 140 mg, Sodium 300 mg, Carbohydrate 1 g, Fiber 0 g, Sugars 0 g (includes 0 g added sugar), Protein 27 g

Cook's Tips:

You can replace the white wine with more chicken broth.

If the chicken skin sticks to the pan, it’s not ready to flip—let it cook a bit longer! When it’s ready, it will release easily on its own.

Don’t wipe out the pan! The golden-brown bits (fond) left behind are packed with flavor and make the perfect base for a rich, delicious pan sauce. Deglazing with wine or broth adds all that goodness to your sauce.