Pan Seared oven Roasted Rosemary Chicken Thighs
Ambassador Chef Ryan Dawson
Ingredients ( 4 Servings )
- 4 chicken thighs, bone-in and skin-on, (pat chicken dry with paper towels)
- 1 tablespoon olive oil
- 2 tbsp finely chopped fresh rosemary
- 2 tsp onion powder
- 1 tsp smoked sea salt (Try Applewood Smoked Sea Salt)
- 1 tsp smoked black pepper (Try Applewood Smoked Peppercorn)
- 1 tsp smoked paprika (Try Hickory Smoked Paprika)
- 2 tbsp olive oil for searing the chicken
How to:
- Preheat the oven to 375°F.
- In a small mixing bowl, combine all seasonings. Mix well & coat both sides of the chicken. Marinate for 30 minutes
- Using a dutch oven, or deep skillet ( to prevent splattering ) heat oil on medium high
- Place the chicken, skin side down until golden brown ( about 3 minutes) place skin side up onto a wire rack prepared baking sheet ( reserve the juices to make pan sauce ) Cook until internal temperature reaches 165°F ( about 30 minutes / timing will reflect on size of chicken)
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