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Rosemary roasted chicken

Nick and I were wondering what to cook tonight; he found a recipe online around 5:30, which I adapted into the following with great results!

Ingredients:

  • 4 cloves garlic, crushed
  • 10 shoots of fresh rosemary, divided (strip leaves off of 6-7 shoots, save 3-4 for garnish)
  • sea salt
  • red pepper flakes
  • olive oil
  • two lemons, for juice and garnish
  • 4 chicken breasts
  • 4-5 good-sized red potatoes
  • brussels sprouts
  • cremini mushrooms
  • chicken broth

Chop potatoes into quarters and parboil in salted water for about 8 minutes — NOT until completely done. Drain and set aside. Meanwhile, make a pile on a cutting board of garlic, rosemary leaves, a generous portion of sea salt and some red pepper flakes. Chop together with chef’s knife until a coarse, paste-like consistency is achieved. Place in a bowl with a few tablespoons of olive oil and the juice of 1.5 lemons. Place chicken breasts into bowl and coat liberally.  The chicken may remain in the marinade until ready to cook (10-15 minutes should be sufficient time).

Preheat oven to 400. Place some oil in a dutch oven on cooktop on high heat; when hot, sear chicken breasts on each side until golden brown. Set aside, then brown potatoes and brussels sprouts. Combine chicken, potatoes, brussels sprouts, mushrooms, three spent lemon halves in dutch oven. Pour in remaining marinade and enough chicken stock (won’t require much) to keep the pan from drying out in the oven. Place remaining rosemary on top. Cover and bake approximately 45 minutes.

We enjoyed this with some wild rice. A very flavorful meal, but still tasted light and fresh — and fairly low-fat!

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