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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

Buy Applewood Smoked Sea Salt Buy Hickory Smoked Paprika Buy Applewood Smoked Peppercorn

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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