Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 1280
Total Fat: 91 g
Saturated Fat: 24 g
Carbohydrates: 3 g
Dietary Fiber: 1 g
Sugar: 1 g
Protein: 105 g
Cholesterol: 580 mg
Sodium: 1469 mg
Total: 42 min
Prep: 5 min
Inactive: 5 min
Cook: 32 min
Ingredients
- 5 tablespoons olive oil
- 6 tablespoons rosemary leaves
- 1 tablespoon kosher salt
- 2 teaspoons red pepper flakes
- 3/4 teaspoon freshly ground black pepper
- 4 pounds chicken thighs and drumsticks (6 thighs and 6 drumsticks)
- 1/2 medium orange, cut into 6 very thin slices and slices cut into half moons
- 1 tablespoon unsalted butter
Instructions
Fire up your oven to 450F with the rack in the centerget ready for crispy, flavorful chicken that'll wow your taste buds!
- Preheat oven to 450 degrees F and position rack in the center.
- In a large bowl, combine 1/4 cup of the olive oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add the chicken pieces and toss to coat evenly. Slip a piece of orange under the skin of each chicken piece for a burst of citrus magic.
- Heat the remaining 1 tablespoon olive oil and the butter in a cast iron skillet or large frying pan over medium-high heat until the butter begins to foam. Working in batches, add 3 or 4 chicken pieces at a time (do not overcrowd the pan) and sear until the skin is crisp and golden, about 2 to 3 minutes per side. As each batch finishes, transfer the chicken to a 13 by 9-inch baking dish.
- Once all the chicken has been browned, place the baking dish in the oven and roast until the juices run clear when pierced with a knife and the internal temperature reaches 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Allow the chicken to rest for 5 minutes before servingyour kitchen will smell irresistible!
