Ingredients
- 5 tablespoons olive oil
- 6 tablespoons rosemary leaves
- 1 tablespoon Sea Salt
- 3/4 teaspoon freshly ground black pepper
- 4 pounds boneless chicken breast
- 1 medium orange, cut into very thin slices, then cut slices into quarters
- 1 tablespoon butter
Directions
Heat oven to 450 degrees F.
In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under the skin of each breast.
Heat remaining 1 tablespoon olive oil and butter in a large non-stick frying pan over medium-high heat until butter foams. Working in batches, add 3 chicken breasts (don't overcrowd the pan) and brown on both sides until skin is golden brown and crisp, about4 to 5 minutes per batch. As chicken is finished, place in a 13 by 9-inch oven safe dish.
Once all chicken has browned, place in oven and cook until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 25 to 35 minutes. Let rest 5 minutes before serving.
In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under the skin of each breast.
Heat remaining 1 tablespoon olive oil and butter in a large non-stick frying pan over medium-high heat until butter foams. Working in batches, add 3 chicken breasts (don't overcrowd the pan) and brown on both sides until skin is golden brown and crisp, about4 to 5 minutes per batch. As chicken is finished, place in a 13 by 9-inch oven safe dish.
Once all chicken has browned, place in oven and cook until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 25 to 35 minutes. Let rest 5 minutes before serving.
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