Pan-Roasted Chicken with Oranges and Rosemary

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 4 pounds chicken thighs and drumsticks (6 thighs and 6 drumsticks)
• 1 tablespoon kosher salt 
• 5 tablespoons olive oil 
• 0.5 medium cranberry-orange relish very thin cut into 6 slices and slices cut into half moons
• 2 teaspoons pepper flakes red
• 6 tablespoons rosemary leaves 
• 1 tablespoon butter unsalted

Equipment

• bowl
• oven
• knife
• baking pan
• kitchen thermometer

Directions

1. Watch how to make this recipe.
2. Heat oven to 450 degrees F and arrange rack in middle.
3. In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper.
4. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
5. Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
6. Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes.
7. Let rest 5 minutes before serving.