This Pan-Roasted Chicken with Garlic and Rosemary is a comforting, aromatic main dish that brings the flavors of the Mediterranean to your dinner table. The chicken is seared until golden and crisp, then finished with fragrant rosemary and a splash of white wine or stock to create a savory pan sauce. The cloves of garlic become soft and sweet, adding a subtle depth to every bite. Perfect for a weeknight dinner that feels special, this recipe highlights simple, high-quality ingredients. The result is juicy, flavorful chicken with a beautiful crust, served alongside the aromatic garlic and a light, reduced sauce. It pairs wonderfully with roasted vegetables, potatoes, or a fresh green salad.
Pan-Roasted Chicken With Garlic And Rosemary
Description
This Pan-Roasted Chicken with Garlic and Rosemary is a comforting, aromatic main dish that brings the flavors of the Mediterranean to your dinner table. The chicken is seared until golden and crisp, then finished with fragrant rosemary and a splash of white wine or stock to create a savory pan sauce. The cloves of garlic become soft and sweet, adding a subtle depth to every bite. Perfect for a weeknight dinner that feels special, this recipe highlights simple, high-quality ingredients. The result is juicy, flavorful chicken with a beautiful crust, served alongside the aromatic garlic and a light, reduced sauce. It pairs wonderfully with roasted vegetables, potatoes, or a fresh green salad.Ingredients
Directions
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Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
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Heat the olive oil in a large sauté pan over medium-high heat.
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Add the chicken pieces, skin side down, and the peeled garlic cloves to the pan.
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Brown the chicken on one side until golden, then turn over to brown the other side.
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Remove the garlic cloves from the pan once they are dark brown and set aside.
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Add the fresh rosemary sprigs to the pan with the chicken.
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When the chicken is fully browned, pour in the white wine or chicken stock.
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Allow the liquid to bubble vigorously for 2 to 3 minutes to deglaze the pan.
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Reduce the heat to low, return the browned garlic cloves to the pan, and cover.
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Cook over low heat for about 30 minutes, turning the chicken pieces 2 to 3 times, until just tender and cooked through.
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Remove the chicken and garlic cloves to a serving plate and keep warm.
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Pour off all but 2 tablespoons of the fat from the pan.
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Add the remaining 1/4 cup of chicken stock to the pan.
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Cook over medium heat, scraping up any browned bits from the bottom of the pan.
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Increase the heat to high and reduce the liquid by half until it is slightly thickened.
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Pour the reduced pan sauce over the chicken and garlic.
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Serve immediately, optionally with sautéed spinach or roasted vegetables.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 545.0kcal
- % Daily Value *
- Total Fat 32.7g51%
- Saturated Fat 7.6g38%
- Cholesterol 168.4mg57%
- Sodium 155.6mg7%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 51.3g103%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to pat the chicken dry before seasoning to ensure the skin gets crispy.
If using white wine, choose a dry variety that you would drink. If avoiding alcohol, use extra chicken stock or vegetable broth.
Keep an eye on the garlic cloves; they burn easily. Remove them as soon as they are golden brown to avoid bitterness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
For extra flavor, you can add a squeeze of lemon juice to the pan sauce before serving.
