Pan-Roasted Rosemary Chicken Thighs

• 1/2 cups Chopped Rosemary
• 1/4 cups Minced Garlic
• 1 whole Lemon, Zested
• 1/2 teaspoons Red Chili Flakes
• 1 Tablespoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 1/4 cups Olive Oil
• 2 pounds Chicken Thighs, Bone-in, Skin-on
• 2 Tablespoons Vegetable Oil
• 1/2 cups Low Sodium Chicken Stock
• 1/4 cups White Wine
• 1 Tablespoon Unsalted Butter (optional)

1. In a bowl, mix together rosemary, garlic, lemon zest, red chili flakes, salt, pepper and olive oil.
2. Place the chicken in a large shallow dish or gallon-sized resealable bags.
3. Pour the herb mixture over the chicken and turn to coat well.
4. Cover and refrigerate 68 hours, or preferably overnight.
5. Remove chicken from refrigerator about 30 minutes before cooking.
6. Preheat oven to 450 degrees F.
7. Heat vegetable oil in a large cast iron skillet or other oven proof skillet over medium heat.
8. When the oil begins to shimmer, take each chicken thigh and wipe off any excess marinade.
9. Carefully lay each piece into skillet, skin side down.
10. Allow skin to crisp and become golden brown, about 57 minutes.
11. Once browned, turn each chicken thigh over.
12. Since a good amount of fat would have rendered out of chicken, carefully spoon out and discard.
13. Transfer skillet to oven.
14. Roast the chicken for 1015 minutes, depending on size.
15. If pierced with tip of a knife, juices should run clear, or use a thermometer and roast until internal temperature reaches 160165 degrees F.
16. Pull skillet from oven and transfer chicken to a plate.
17. Cover with foil.
18. Return skillet to stove and over medium-high heat, pour in chicken stock and white wine.
19. Use a wooden spoon and scrape bottom of skillet to release all brown bits.
20. Allow liquids to come to a boil and reduce for 23 minutes.
21. Stir in butter (optional).
22. Adjust seasoning with additional kosher salt or pepper as needed.
23. Place chicken back into the skillet and serve.
24. Alternatively, you can spoon pan sauce over chicken thighs and serve.

rosemary, garlic, lemon, red chili flakes, kosher salt, black pepper, olive oil, chicken, vegetable oil, chicken, white wine, butter

Taken from tastykitchen.com/recipes/main-courses/pan-roasted-rosemary-chicken-thighs/ (may not work)