Rosemary Chicken With Rice Food

SKILLET ROSEMARY CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

ROSEMARY CHICKEN

Steps:

• In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

20 MINUTE GARLIC ROSEMARY CHICKEN & BROWN RICE DINNER

Steps:

• Heat oil in large nonstick skillet on medium-high heat.
• Add chicken; sprinkle with 1/4 tsp.
• each of the garlic powder and rosemary.
• Cover.
• Cook 4 minutes on each side or until chicken is cooked through.
• Remove chicken from skillet.
• Add broth and water to skillet; stir.
• Bring to boil.
• Stir in rice and remaining garlic powder and rosemary.
• Top with chicken; cover.
• Cook on low heat 5 minutes.
• Remove from heat.
• Let stand 5 minutes.

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
• In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
• Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

ROSEMARY RICE

Steps:

• In a saucepan, saute the onion and garlic in oil until tender.
• Add broth; stir in the rice, rosemary and pepper.
• Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
• Remove from heat and stir in Parmesan.

ROSEMARY & GARLIC CHICKEN

Steps:

• Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
• Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

ROSEMARY CHICKEN WITH WILD RICE (WEIGHT WATCHERS)

Steps:

• Cook the rice according to package directions.
• In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
• Stir in the rosemary.
• Cook until chicken is cooked through, 3-4 minutes longer.
• Stir in the marmalade, mustard, garlic powder, and pepper.
• Cook, stirring frequently about 3 minutes.
• Add the rice, toss to combine.

ROSEMARY CHICKEN

Steps:

• Saute chicken with garlic and mushrooms in butter until chicken is fully cooked.
• Add remaining ingredients, except rice and sour cream.
• Bring to a boil.
• Stir in rice, cover and let stand 5 minutes.
• Stir in sour cream.

ROSEMARY TOMATO CHICKEN WITH RICE

Steps:

• Preheat the oven to 375 degrees.
• Wash and tenderize the chicken and set aside.
• Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate. Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less. Fresh rosemary can come out very strong in this recipe, so use discretion.
• Dip each chicken breast into the olive oil mixture and place in a baking pan. Give it an extra couple sprinkles of the salt, pepper and rosemary.
• Add the stewed tomatoes into the baking pan. Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
• Cover the pan with aluminum foil and bake for 20 minutes.
• At 20 minutes, remove the cover and flip the chicken breasts. Bake uncovered another 20 minutes, for a total of 40 minutes.
• Serve over the rice and enjoy!

ROSEMARY CHICKEN WITH RICE & ASPARAGUS

Steps:

• Combine 1/4 cup of the broth,as well as the garlic, rosemary, oil, soy sauce, sugar, and pepper in a zip-top plastic bag; add chicken, tossing to coat; let marinate in fridge at least 1 hour.
• Place rice, remaining broth and water into a rice cooker and cook according to manufacturer's directions (this will take about 20 minutes).
• Meanwhile, put chicken and marinade into a large skillet and cook over medium-high heat for about 7 minutes, or until the chicken is fully cooked but not dry- juices should run clear when chicken is pierced.
• Add blanched asparagus, lemon zest, lemon pepper, and salt to the rice and toss.
• Cut chicken pieces into thin strips on a cutting board.
• Place a mound of rice in the center of each serving dish and surround with strips of the chicken.
• If you like a dipping sauce, simpy make up a seocnd batch of the marinade and cook in a small saucepan over medium-high heat until reduced as much as you like it (you may add a little cornstarch first if you want to thicken it).