Pan-Roasted Rosemary Chicken Thighs

In a bowl, mix together rosemary, garlic, lemon zest, red chili flakes, salt, pepper and olive oil. Place the chicken in a large shallow dish or gallon-sized resealable bags. Pour the herb mixture over the chicken and turn to coat well. Cover and refrigerate 6–8 hours, or preferably overnight.

Remove chicken from refrigerator about 30 minutes before cooking. Preheat oven to 450ºF.

Heat vegetable oil in a large cast iron skillet or other oven proof skillet over medium heat. When the oil begins to shimmer, take each chicken thigh and wipe off any excess marinade. Carefully lay each piece into skillet, skin side down. Allow skin to crisp and become golden brown, about 5–7 minutes. Once browned, turn each chicken thigh over. Since a good amount of fat would have rendered out of chicken, carefully spoon out and discard. Transfer skillet to oven.

Roast the chicken for 10–15 minutes, depending on size. If pierced with tip of a knife, juices should run clear, or use a thermometer and roast until internal temperature reaches 160–165ºF.

Pull skillet from oven and transfer chicken to a plate. Cover with foil. Return skillet to stove and over medium-high heat, pour in chicken stock and white wine. Use a wooden spoon and scrape bottom of skillet to release all brown bits. Allow liquids to come to a boil and reduce for 2–3 minutes. Stir in butter (optional). Adjust seasoning with additional kosher salt or pepper as needed.

Place chicken back into the skillet and serve. Alternatively, you can spoon pan sauce over chicken thighs and serve.