Citrus-Rosemary Skinless Chicken Legs

Method

1. Whisk the lemon and orange zest and juice with 3 tablespoons of the olive oil, garlic, rosemary, thyme, honey, smoked paprika, salt, and pepper to make the marinade.
2. Add the chicken legs, turning to coat completely. Cover and marinate at least 2 hours, or up to 24 hours in the refrigerator.
3. Preheat the oven to 400°F. Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Remove legs from marinade (reserve the marinade) and sear on all sides until deeply golden, 6-8 minutes total.
4. Add the sliced shallot to the pan and cook 1 minute, then pour in the white wine to deglaze, scraping up the browned bits from the bottom.
5. Pour in the reserved marinade and chicken stock, and nestle the legs back into the liquid.
6. Transfer the skillet to the oven and roast uncovered 35-40 minutes, basting once or twice, until the internal temperature reaches 175°F and the juices run clear.
7. Remove the legs to a platter and set the skillet back over medium-high heat; simmer the pan liquid 4-5 minutes until it reduces to a glossy, spoonable sauce.
8. Rest the chicken 5 minutes, then spoon the citrus pan sauce over the top before serving.