Easy One-Pot Dish
Super stress-free, super delicious and all made in just one pot!!
This mouthwatering rosemary chicken dish is simple and versatile. Easy to serve on a week night but absolutely company-worthy! BE BRAVE and switch out the green beans for your favorite veggie instead like asparagus, broccoli, carrots, or cauliflower, just remember to add them in at the end and adjust the cooking time to get them al dente.
I love to serve this with crusty garlic bread or with some wild rice or orzo and a salad.
Easy-peasy dinner!
Garlic Rosemary Chicken Thighs
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
8 skin-on chicken thighs (bone in or boneless)
1-2 tablespoons O&V Garlic EVOO or Rosemary EVOO *
4 medium sized shallots, peeled and halved
3 ½ tablespoons O&V Rosemary Dipper *
2 tablespoons garlic powder
1 teaspoon chopped fresh rosemary
6-8 cloves of garlic, finely chopped
1 cup chicken broth
8 oz green beans, trimmed
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
2 tablespoons cold unsalted butter
Drizzle of O&V Red Onion vinegar *
Fresh rosemary sprigs for braising and for garnish
Preparation
Preheat the oven to 450F. Season the chicken with the rosemary dipper, garlic powder, ½ teaspoon salt and 1 teaspoon cracked pepper.
Heat the oil in an oven safe skillet over medium high. When oil is shimmering, add the chicken skin-side down and cook for 4-5 minutes till golden brown, turn the chicken over and cook the other side for 4-5 minutes until brown. Remove the browned chicken to a plate.
Add the halved shallots to the pan and cook for 3-5 minute until browned. Add the rosemary and garlic and cook for 30 seconds till aromatic, then add the broth and bring to a boil.
Place the chicken back in the skillet skin-side up, add 2-4 rosemary sprigs, nestling them between the chicken pieces. Cover and transfer the skillet to the oven. Roast for 15-20 minutes until chicken is fully cooked and shallots are tender.
Remove carefully from the oven (remember the handles of your skillet will be very hot) to the stove top. Transfer the chicken pieces and rosemary sprigs to a platter and heat the skillet to medium high on the stovetop.
Add the green beans and simmer on the stovetop until green beans are crisp-tender and the sauce is thickened (about 3-4 minutes). Check and add salt and pepper to taste. Stir in the butter. Pour over the chicken in the platter. Drizzle with Red Onion vinegar and garnish with fresh rosemary sprigs
Serves 8
Active time 20 minutes Total Time: 60 minutes
Notes
* The Rosemary EVOO or the Garlic EVOO accentuate those flavors in the dish, so either one will intensify the flavor of the chicken nicely. An Unflavored EVOO may be used if you prefer.
The Rosemary dipper has a wonderful mixture of spices, you can substitute with your favorite Italian seasoning, and additional minced rosemary although the flavor of the dish will change with this substitution.
The drizzle of Red Onion vinegar adds a tang and depth that is delicious but you can skip that if you prefer.
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free, Poultry, Rosemary Chicken, One-Pot-Dinner
