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[tracyiscooking]

Thyme & Rosemary Pan Roasted Chicken
&
Roasted Broccoli

Thyme & rosemary pan roasted chicken is a recipe that I cook for my family at least once a week. I have served it to family, friends, and clients for years. My son Matthew would eat it everyday if he had his way. The chicken always turns out tender, juicy, and flavorful. The skin is crispy and delicious. I promise that when you prepare this dish, it will become part of your weekly menu planning too.

Thyme & Rosemary Pan Roasted Chicken
serves 4-6
Ingredients:
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh rosemary, chopped fine
2 teaspoon onion powder
2 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
2 of each chicken legs, thighs, wings, & breast
¼ cup vegetable or canola oil

Directions:
Preheat oven to 425° F
Combine the thyme, rosemary, onion powder, salt, pepper, and garlic powder into a small bowl and set aside.

Rinse the chicken pieces in water to clean and place them into a large bowl. Sprinkle the thyme, rosemary, and salt mixture over the damp chicken. Using your clean hands, toss the chicken and seasoning mixture to coat the chicken well and place each piece onto a sheet pan and set
aside.

Pour in just enough oil to cover the bottom of a large heavy bottom fry pan set on medium-high heat. You will know that the pan is ready when the oil begins to let off wisps of smoke.

Place a few pieces of the chicken into the hot oil skin side down and don’t touch for 5 minutes. If the oil is splattering, turn the heat down to medium. Turn the chicken over and let fry another 5 minutes. The chicken should be golden in color and the skin crispy.

Remove the partially cooked chicken from fry pan and place onto a clean sheet pan that is lined with aluminium foil. Repeat this process with the remaining chicken.

Place the partially cooked chicken into a preheated 425° F oven and bake for approximately 25- 30 minutes or until the chicken reaches an internal temperature of 165° F with an instant read thermometer. You may also check for doneness by noticing that the chicken meat has pulled away from the leg and thigh bones. However, use a thermometer so that you know for sure that it’s done.

Roasted Broccoli
serves 4-6
Ingredients:
nonstick spray
2 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
1 teaspoon Kosher salt
½ teaspoon freshly cracked black pepper
1 large head of broccoli, trimmed and cut into florets

Directions:
Preheat oven to 425° F
Place the trimmed and cut broccoli onto a sheet pan that has been covered with aluminium foil and sprayed with nonstick spray. Pour the extra virgin olive oil over the broccoli making sure each piece is lightly coated. Add the garlic, Kosher salt and pepper sprinkle it over the broccoli and using your clean hands, toss well to combine. Spread the broccoli in an even layer on the
sheet tray. Roast the broccoli for approximately 10-15 minutes at 425° or until easily pierced with a fork and serve immediately.

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