This recipe calls for a quartered chicken, but you can use three pounds of thighs, breasts, or drumsticks if you prefer.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Mix rosemary, half of garlic, and 2 tablespoons oil in a small bowl; rub over flesh side of chicken. Cover; chill 1–12 hours.
Step 2
Place a rack in lower third of oven; preheat to 400°F. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5 minutes.
Step 3
Transfer to oven; roast until an instant-read thermometer inserted in the thickest part of thigh registers 165°F, 20–25 minutes. Transfer chicken, skin side up, to a plate.
Step 4
Cook shallot, thyme, and remaining half of garlic in skillet, stirring occasionally, until softened, about 2 minutes. Add broth and cook, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in butter. Serve chicken with pan sauce.
