The chicken skin is optional on this one; instead of trying to get a crisp skin in the skillet, I baked it separately... ended up like a chicken potato chip. Delicious!
Roasted Chicken with Rosemary Powder
Serves: 1 Time: 45 minutes Difficulty: Moderate
- 1 boneless chicken thigh, skin removed
- 1 T. rosemary leaves
- 1/2 lemon, juiced
- 4 artichoke heart quarters (defrosted if using frozen)
- 1/2 c. chicken stock
- salt, pepper, olive oil
Preheat the oven to 375 degrees.
Put the chicken skin on a baking sheet, spray it with cooking oil, and season with salt and pepper.
Transfer to the oven. It will continue to bake while you prepare everything else.
Put the sprigs of rosemary in a microwave-safe bowl. Microwave on high until dried; approximately 45 seconds. Grind the rosemary to a dust in either a spice grinder or mortar and pestle.
Make sure the chicken thigh is room temperature. Season it with salt and pepper.
Heat 1 T. of oil in a cast iron or oven-safe pan. Add the chicken. Cook on the first side for 4 minutes, then flip the chicken. Add the artichoke hearts and cook another 4 minutes.
Add the chicken stop to the pan and transfer to the oven for another 20 minutes.
Plate the chicken, top it with the artichokes, and sprinkle the rosemary dust around the plate.
If using, place the crispy chicken skin on top of the stacked artichokes and chicken.