Rosemary And Thyme Roasted Chicken Breast Food

ROSEMARY AND THYME ROASTED CHICKEN BREAST

Steps:

• To start, we're going to brine the chicken, which helps to make sure it's nice and juicy. To make the brine mix 1 tbsp of salt with two cups of water in a bowl big enough to hold the chicken and the water. Drop the chicken in, making sure it's completely submerged, for at least 30 minutes.
• While the chicken is brining prepare the herb mixture by finely mincing the rosemary, thyme, and garlic. Make sure to use fresh rosemary and thyme for this recipe; using fresh herbs makes a big difference in how the dish tastes. Mix the herbs and garlic together with the salt, pepper, and olive oil to form a paste.
• When the chicken has finished brining, take it out of the water, and pat dry with a paper towel. Spread the herb mixture over the whole chicken, making sure to get some under the skin.
• Roast the chicken in a baking dish at 400℉ for 32 to 36 minutes. The chicken is done when it is firm to the touch and cooked to 165℉. When you take it out of the oven cover it with foil and let it rest for 10 to 15 minutes before serving.

ROSEMARY AND THYME CHICKEN RECIPE

Steps:

• To begin making the Rosemary And Thyme Chicken recipe, take a big bowl and mix everything together except lemon slices and chicken breast. Now add the chicken breast and rub the marinate on chicken so that is it completely covered.
• Cover the bowl with a plastic wrap and marinate this in the fridge for at least one hour.
• After one hour take the chicken out of the fridge and keep it aside.
• Heat up a skillet and put the chicken breast on it. Arrange the lemon slices beside chicken and pour the left over marinate all over chicken and let it cook on slow heat in the marinade itself.
• Keep flipping the chicken and cook for 15-20 minutes until the chicken gets cooked. Overcooking might make the chicken chewy and tough. Serve it hot.
• Serve Rosemary And Thyme Chicken along with Farm Fresh Vegetarian Pasta Salad for a weekday dinner.

CHICKEN BREASTS WITH ROSEMARY AND THYME

Steps:

• Preheat the oven to 375°.
• Press a rosemary and thyme sprig on each chicken breast.
• Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
• In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
• Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
• Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
• Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
• Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
• Pour off any fat in the skillet and set the skillet over a burner.
• Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
• Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
• Pour the pan sauce into a bowl and serve with the chicken.

SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
• Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

GRILLED CHICKEN BREAST W/ROSEMARY AND THYME

Steps:

• Preheat either grill or broiler.
• Combine olive oil and spices in a flat dish.
• Add chicken and coat both sides.
• Cover with plastic wrap and marinate in the fridge for 30 minutes.
• Grill or Broil chicken for 5-7 minutes, then turn and baste with remaining marinade.
• Cook an additional 5-7 minutes or until inside is no longer pink.
• Serve.
• Throw away any leftover marinade.

CHICKEN BREASTS WITH ROSEMARY

Steps:

• Pat chicken dry and season lightly with salt& pepper.
• Dip chicken in flour and shake of excess.
• Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
• Remove from pan.
• Discard any fat from the pan; return pan to heat.
• Add chicken stock and rosemary.
• Cook 2 minutes.
• Add cream and mustard.
• Bring to a boil.
• Cook 4-5 minutes until slightly thickened.
• Season to taste with salt and pepper.
• Return chicken to pan.
• Coat with sauce and heat thoroughly.