Rosemary-Roasted Chicken with Blood Orange

Using chicken that's already cut up is a smart option for entertaining because it cooks faster than a whole bird and requires no carving.

The silky smooth pan sauce in this dish will have your guests saying "Wow," and it's not difficult to achieve: Simply whisk in a nub of butter at the end.

Rosemary-Roasted Chicken with Blood Orange

4 lb. cut-up chicken
1 teaspoon coarse salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 1/4 cups lower-sodium chicken broth
1/3 cup blood orange juice (about 1 orange)
1 1/2 tablespoons coarsely chopped fresh rosemary
2 tablespoons butter, softened

1. With kitchen shears, remove backbone from chicken, if necessary; remove breast rib bones. Sprinkle chicken with salt. If desired, place in shallow pan; cover loosely and refrigerate 1 hour or overnight to develop flavors.

2. Heat oven to 425°F. Sprinkle chicken with pepper. Heat large ovenproof skillet over medium-high heat until hot. Cook chicken, skin-side down, in batches in dry skillet 10 minutes or until golden brown, turning once and adjusting heat if necessary. Return chicken to skillet; drizzle with oil.

3. Bake 30 minutes or until no longer pink in center; remove chicken. Drain excess drippings from skillet. (Chicken can be made to this point 2 hours ahead. Cover and refrigerate.)

4. Return chicken to skillet. Add broth, orange juice and rosemary; bring to a boil over medium-high heat. Boil 3 to 4 minutes, basting chicken and reducing sauce slightly. Remove from heat; remove chicken. Add butter to sauce, swirling until melted; spoon over chicken.

8 servings

PER SERVING: 310 calories, 21 g total fat (6 g saturated fat), 27 g protein, 1.5 g carbohydrate, 95 mg cholesterol, 385 mg sodium, 0 g fiber



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