By: Kecia’s Flavor Breakthrough!
I have been making a lot of soups and casseroles lately so I wanted to change it up a little bit today. I also found this recipe for a skillet focaccia that I wanted to make and needed something with it! Chicken is one of my favorite meats. It is so versatile and can be flavored in so many different ways. One of my favorite flavors for chicken is of course rosemary. I am a white meat girl all the way but my husband likes dark so I use both for this dish, you can of course adapt it to your tastes.
2 bone in, skin on chicken breast
4 bone in, skin on chicken thighs
Salt and pepper to taste
¼ cup olive oil
1 tablespoon dried rosemary, chopped
Juice and zest of ½ Orange
6 thin slices of the rest of the orange
½ cup dry white wine
Preheat oven to 375*
Rinse and pat dry the chicken with a paper towel, season with salt and pepper.
Heat Olive oil over medium high heat in a cast iron (or any other skillet). Place chicken in skillet meaty side down.
Give it a good sear, about 7 minutes, turn over.
Add wine to pan. Squeeze the orange over the chicken and sprinkle with the zest and the rosemary. Add a little more salt and pepper if you desire.
Top with orange slices.At this point if you are not using a cast iron, move your chicken and the pan drippings to a casserole sprayed with non-stick spray. Place chicken into oven and bake for 30 – 35 minutes or until internal temperature reaches 165*.
Remove from oven, cover with foil and rest for a 5 – 10 minutes.
Plate chicken and garnish with fresh rosemary sprigs, drizzle the pan drippings over the chicken.