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Simple Pan Roasted Chicken

1 roasting chicken, cut into pieces
Sea salt and freshly ground pepper to taste
1 Tbsp. cooking oil
2 cloves garlic, minced
1½ tsp. The Spice Hunter Mediterranean Rosemary
2 medium onions, peeled and quartered
½ cup amontillado, fino, or other dry sherry
¼ cup The Spice Hunter Chopped Chives

Preheat oven to 400°F. Season chicken generously with sea salt and ground pepper. Heat oil in a large, heavy, ovenproof skillet over medium high heat. Add chicken pieces and cook until browned on all sides, then remove to a plate. Add onions and garlic to skillet, cook for about 2 minutes. Return chicken to skillet, crumble rosemary over chicken. Transfer skillet to lower rack of oven. Cook, uncovered until tender, about 40 minutes. Juices from chicken should run clear when pierced with a knife. When chicken is done, add the sherry, and most of the chives to the skillet. Return skillet to the oven for 5 minutes. Remove skillet from oven and sprinkle chicken with remaining chives. To serve, spoon a little of the pan juices onto each plate, top with a chicken piece and some of the onion. Serve with a rice dish or buttered noodles, and a fresh vegetable. Tip: Chicken breasts tend to cook faster and begin to dry out before other pieces are finished cooking. Try checking breasts for doneness after about 30 minutes in the oven. If done, remove from skillet to a warm plate. Tent with foil, and return to skillet when you add sherry and chives.