Pan-Roasted Garlic Chicken

Vannell France
Servings: 4
30 to 45 min

A delicious chicken dish from Chew fan Vannell France!

  • Ingredients
  • step-by-step directions
Pan-Roasted Garlic Chicken:
  • 8 chicken legs (drumsticks and thighs, bone-in, skin-on, split)
  • 8-10 cups distilled white vinegar
  • 2 lemons (halved)
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil (divided)
  • 1 teaspoon smoked paprika
  • 2 teaspoons adobo powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1/2 shallot (peeled, chopped)
  • 1 small onion (peeled, chopped)
  • 1 head garlic (peeled, minced)
  • 1 cup dry white wine
  • 2 teaspoons dried thyme
  • 1 cup chicken stock
  • Kosher salt and freshly ground black pepper (to taste)
Crispy Potatoes:
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 pound red potatoes
  • 2 teaspoons dried thyme
  • Kosher salt and freshly ground black pepper (to taste)
Blistered Green Beans:
  • 2 tablespoons olive oil
  • 1/2 shallot (peeled, minced)
  • 1 package green beans
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Pan Seared Garlic Chicken: Line a baking sheet with a baking rack and set aside.
  • In a large bowl, add chicken legs and cover with distilled white vinegar. Squeeze the juice from the lemon halves into the bowl, adding the halves once juiced. Place in the refrigerator and allow to sit for 30 minutes.
  • Remove chicken from vinegar and lemon mixture, rinse, and pat dry with paper towels. Set aside.
  • In a cast-iron pan over medium-high heat, add the butter and olive oil.
  • In a medium bowl, stir together the smoked paprika, adobo, garlic powder, onion powder, cayenne pepper and salt and pepper to taste. Season chicken with spice mixture and place, skin side-down, in the pan. Sear chicken, on both sides, until golden brown, about 3-4 minutes per side. Remove chicken to the prepared baking sheet and set aside.
  • Add remaining olive oil to the same cast-iron pan and stir in shallots, onion, and garlic. Saute, stirring occasionally, until soft and translucent, about 3-5 minutes. Deglaze the pan with white wine, scraping up the brown bits on the bottom of the pan and add thyme. Cook until the wine has reduced slightly, about 5-7 minutes, then stir in the chicken stock and bring to a boil. Reduce to a simmer, and return the chicken to the pan, skin side-up. Transfer the pan to the oven and roast until chicken is cooked through, and an inserted thermometer reads 165ºF, about 15-20 minutes. Remove from oven and allow to rest, in the pan for at least 10 minutes.
  • For the Crispy Potatoes: Bring a large pot of salted water to a boil, and add potatoes. Cook until fork tender, about 10-12 minutes. Drain and allow to cool slightly. Once cool enough to handle, slice potatoes in half.
  • In a large saute pan over medium-high heat, add olive oil and butter. Add the boiled potatoes, cut side-down, to the pan and season with thyme, salt and pepper. Cook, tossing occasionally, until golden brown and crispy, about 8-10 minutes.
  • For the Green Beans:
  • To the same large saute pan over high heat, add olive oil and shallots, cooking for 1 minute. Add the green beans and season with salt and pepper. Cook, tossing frequently, until green beans are blistered and tender, about 5-7 minutes.
  • To serve, place chicken on a large serving platter and spoon sauce and onions over top. Add potatoes and green beans to the platter, spooning more chicken sauce over the green beans.
  • Tip: Try this recipe with a whole chicken, just ask your butcher to spatchcock it for you!
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