- 2 tablespoons chopped fresh rosemary
- 4 garlic cloves, chopped, divided
- 3 tablespoons olive oil, divided
- 1 3 1/2–4-pound chicken, quartered
- Kosher salt, freshly ground pepper
- 1 small shallot, finely chopped
- 1 tablespoon fresh thyme leaves
- 3/4 cup low-sodium chicken broth
- 2 tablespoons unsalted butter, cut into pieces
- Mix rosemary, half of garlic, and 2 tablespoons oil in a small bowl; rub over flesh side of chicken. Cover; chill 1–12 hours.
- Place a rack in lower third of oven; preheat to 400°F. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5 minutes.
- Transfer to oven; roast until an instant-read thermometer inserted in the thickest part of thigh registers 165°F, 20–25 minutes. Transfer chicken, skin side up, to a plate.
- Cook shallot, thyme, and remaining half of garlic in skillet, stirring occasionally, until softened, about 2 minutes. Add broth and cook, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in butter. Serve chicken with pan sauce.