Pan Roasted Chicken Recipe

Marinate chicken

Pat chicken thighs dry with paper towels. In a bowl combine 3 tbs olive oil, 3 tsp minced garlic, 2 tbs chopped rosemary, lemon zest, 1.5 tsp kosher salt and 1 tsp black pepper. Rub marinade under and over the skin of each thigh and let sit at room temperature for 20 minutes (or refrigerate up to 4 hours).

Prep potatoes

Preheat oven to 425°F (220°C). Toss halved potatoes with 2 tbs olive oil, 1 tbs chopped rosemary, 3 sliced garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper in a bowl until evenly coated. Spread cut-side down in a single layer on a large rimmed baking sheet or in a large ovenproof skillet leaving space for chicken pieces.

Roast potatoes

Place potatoes in oven and roast for 15 minutes while you sear the chicken (potatoes will begin to brown and soften).

Brown sausages

While potatoes begin roasting, heat 1 tbs olive oil in a large ovenproof skillet (cast iron preferred) over medium-high heat. Add sausage links and brown on all sides, about 6–8 minutes total, turning frequently. Transfer sausages to a plate and keep warm. Reserve fat in the pan.

Sear chicken

Using the same skillet with reserved fat, increase heat to medium-high. Add the marinated chicken thighs skin-side down and sear until deep golden and crisp, about 5–7 minutes. Flip and cook 2 minutes more. Work in batches if needed to avoid crowding. Transfer seared chicken to the tray with par-roasted potatoes, nestling the pieces among the potatoes; pour any accumulated juices from the skillet into the tray.

Combine and roast

Add the browned sausages to the tray with chicken and potatoes. Roast in the oven at 425°F (220°C) for 20–25 minutes, or until an instant-read thermometer in the chicken reads 165°F (74°C) and potatoes are tender and browned. If the chicken skin begins to scorch, tent loosely with foil.

Blanch broccoli rabe

While the tray is roasting (start when there are about 8–10 minutes remaining), bring a large pot of salted water to a boil. Blanch trimmed broccoli rabe for 1 minute to remove bitterness, then transfer to an ice bath to stop cooking. Drain and squeeze out excess water; set aside.

Sauté broccoli rabe

In a medium skillet, heat 1 tbs olive oil over medium heat. Add 2 sliced garlic cloves and 1/4 tsp red pepper flakes and cook until fragrant (30–45 seconds). Add blanched broccoli rabe, 1/2 tsp kosher salt and sauté until tender and bright, about 3–4 minutes. Finish with a squeeze of lemon and remove from heat.

Make pan sauce (optional)

Remove chicken, potatoes and sausages from the oven when done and transfer to a cutting board or platter. Place the ovenproof skillet used earlier on medium heat (or use small saucepan) and add reserved pan juices/broth (1/2 cup). Scrape up browned bits, simmer 1–2 minutes, then whisk in 1 tbs butter and 2 tbs chopped parsley to finish. Adjust seasoning to taste.

Plate and serve

Arrange roasted potatoes, chicken thighs and sausages on a serving platter. Spoon pan sauce over chicken, and place sautéed broccoli rabe alongside. Garnish with remaining chopped parsley and serve with lemon wedges for squeezing. Let rest 5 minutes before serving.