We love chicken at our house. It’s on the menu at least twice a week, but it can get old if I use the same recipes over and over. Here’s a new take. You can use thighs, breasts, or in my case this time a whole spatchcocked bird.
Spatchcock means to remove the backbone, then flatten the carcass, often cutting through the breast bone to make it lie flat. Think of it as butterflied. Chicken cooks faster and more evenly this way compared to a whole bird.
Best of all, it’s all in one skillet. You will need an oven proof skillet, like cast iron, or steel. I happened to make it peachy with some peach preserves I put up a couple years ago, but certainly store bought peach or apricot jam would work. Some fresh rosemary sprinkled on at the end really wakes up the flavor, but it’s fine without the rosemary too.
Skillet Rosemary Peachy Chicken
baked chicken with a fruity glaze, and fresh rosemary, made injust one skillet.
Ingredients
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 6 chicken thighs, or legs, or 1 whole chicken
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 cup peach or apricot preserves
- 1/3-1/2 cup chicken broth
- 1/4 cup fresh rosemary, chopped, plus more for garnish
Instructions
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In a small bowl, stir together the salt, pepper, garlic & onion powders. Sprinkle the mix all over the chicken, rubbing in. Put the chicken in a plastic bag or dish covered with plastic, and into the fridge for at least 30 minutes, up to overnight.
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Preheat oven to 350F
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IN a 10-12" cast iron skillet, melt the butter and oil together over medium heat. Let the pan get hot, then add teh chicken, skin side down. Cook until browned on both sides, about 3-4 minutes, but not cooked through. Leave it skin side up at the end of browning.
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Meanwhile, in a small bowl whisk together the preserves, chicken broth and 1/4 cup rosemary leaves. Pour over the chicken. Use a brush to get into the crevices. Transfer to the oven.
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Bake thighs or legs 45 -60 minutes until at least 165F with a thermometer. A whole chicken probably needs 60-90 minutes to be falling off the bone. About half way thorugh use a basting brush to soak up drippings and baste the chicken.
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Remove from the oven and let rest 5 mintues; garnish with additional rosemary if desired.
This caught our attention today! We’re going to give it a try.