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Skillet Rosemary Peachy Chicken

baked chicken with a fruity glaze, and fresh rosemary, made injust one skillet.

Course Main Course
Cuisine American
Keyword peachy chicken, skillet chicken
Prep Time 10 minutes
Cook Time 45 minutes
Refrigerate time 30 minutes
Total Time 1 hour 25 minutes
Servings 4 people

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

  1. 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.

  2. Preheat oven to 350F

  3. 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.

  4. 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.

  5. 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.

  6. Remove from the oven and let rest 5 mintues; garnish with additional rosemary if desired.