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Ingredients
Scale
- 2½ to 3 pounds bone-in skin-on cut-up chicken pieces
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 large yellow onion sliced
- 6 cloves garlic sliced
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary slightly crushed
- 1¼ cups chicken broth more as needed
- ½ cup apple juice
Instructions
- Preheat the oven to 425°F.
- Pat the chicken dry and season both sides with seasoned salt and black pepper.
- In a Dutch oven or large oven-proof skillet, heat olive oil and butter over medium-high heat. Place the chicken skin-side down and brown for 4–5 minutes without moving it. Flip and brown the other side for 2–3 minutes, then transfer to a plate and set aside.
- Add the sliced onion to the skillet and cook for 3–4 minutes until softened. Stir in the garlic, thyme, and rosemary, cooking for an additional minute.
- Pour in the chicken broth and apple juice, making sure to scrape any browned bits from the bottom of the skillet.
- Nestle the browned chicken pieces skin-side up into the liquid, ensuring it comes about one-third up the sides of the chicken. Adjust the broth as needed.
- Cover the skillet and bake for 30 minutes. Uncover and continue baking for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is lightly browned.
- Before serving, spoon the pan juices over the chicken.
Notes
Ensure the chicken pieces are thoroughly coated with the seasoning for the best flavor.
Adjust the amount of broth based on the size of your skillet to achieve the desired moisture level.
This dish pairs well with rice or crusty bread to soak up the delicious juices.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 2g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg