My take on Bon Appétit’s Pan-Roasted Rosemary Chicken

This rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.

I needed a recipe for a whole chicken tonight. My wife usually does this amazing Paula Deen inspired dish. She wasn’t feeling very well so I had to grab the reigns and get something done. Not feeling well and being hungry is not a good combo.

We like to ask the butcher at our local Whole Foods to cut our chickens in half, since it helps with breaking it down, usually for fried chicken pieces for us. This past grocery visit he was a little happy and cut a chicken we wanted to remain whole. 

So I took inspiration from this recipe and went from there. Instead of a skillet I stuck these in a cast iron dutch oven. I also didn’t have any olive oil so I used a proper substitute…butter.After the searing step, I stuck in some carrots, and an onion. Then cut up a lemon into slices and split two slices of bacon and laid those on top of everything. Convection roasted in a 425 degree oven with the lid on for around 45 minutes, I think.

I didn’t do the gravy but I had enough juices for a gravy in the dutch oven.