1 chicken breast (skin on), or 2 chicken thighs (skin on)
1 teaspoon salt
2 sprigs rosemary (roughly chopped)
1 large clove garlic sliced thin
1/2 small onion sliced
6 baby carrots
1/2 tablespoon olive oil
1 tablespoon butter (room temperature)
Cut a piece of plastic wrap large enough to wrap the chicken, and then place the chicken on top.
Sprinkle the salt on the skin side of the chicken. Sprinkle on the rosemary and arrange the garlic slices on top. Wrap tightly with plastic wrap and let this rest for 30 minutes.
While you're waiting for the chicken to brine, put the onions and carrots in a microwave-safe bowl, cover and microwave at 800 watts for 2 minutes.
When the chicken is done brining, brush some of the garlic and rosemary into the bowl with the onions and carrots, and toss the vegetables with the olive oil to coat evenly.
Discard the remaining garlic, rosemary and salt and then use paper towels to dry the chicken very well.
Rub the butter onto both sides of the chicken and then grind some black pepper onto both sides.
Preheat the oven to 375 degrees F.
Place the chicken skin-side down in a non-stick pan with an oven-safe handle and then scatter the onions and carrots around the pan. Place another heavier pan such as a cast iron skillet on top. Turn the heat onto medium and fry the chicken until golden brown on one side (about 4-5 minutes).
Remove the weight, flip the chicken and then stir the vegetables a bit.
Transfer the pan to the oven and roast until the thickest part of the chicken reaches an internal temperature of 155 F for breast meat (6-8 minutes) or 160 F for thighs (3-5 minutes).
When the chicken is done, transfer it to a cutting board and let it rest for a few minutes before slicing and serving.
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