Rosemary Chicken Food

ROSEMARY CHICKEN WITH TOMATO SAUCE

Steps:

• Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
• In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

ROASTED ROSEMARY CHICKEN WITH POTATOES

Steps:

• Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
• Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
• Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
• Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
• Transfer the chicken and potatoes to a platter and serve.

EASY GARLIC AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

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 NOODLE SOUP

Steps:

• Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, stirring occasionally. Add carrots and celery and saute for another 3-4 minutes, or until the carrots are softened a bit. Add garlic and saute for an additional 1-2 minutes, or until fragrant. Add chicken stock and stir until combined. Gently stir the rosemary into the soup, then continue cooking until the soup reaches a simmer. Reduce heat to medium, and simmer for an additional 5 minutes until the broth has your desired level of rosemary flavor. (You can add in more rosemary if needed.)
• Once the broth is ready, remove the rosemary, and stir in the egg noodles and chicken. Continue cooking for 8-10 minutes or until the egg noodles are al dente. (The longer they cook, the more broth they will soak up. Feel free to add more chicken stock if desired.) Season the soup with salt and pepper to taste.
• Serve warm, garnished with extra black pepper and fresh parsley if desired.

ROSEMARY CREAM CHICKEN PASTA

Steps:

• Remove the rosemary leaves from the stalks and finely chop.
• Slice the chicken in half horizontally, resulting in two thin chicken fillets.
• Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
• Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
• Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
• Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds.
• Pour in the cream and lemon juice and allow to simmer for 5 minutes.
• Season to taste.
• While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
• Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.

CHICKEN WITH ROSEMARY AND MUSHROOMS

Steps:

• Heat a heavy 12-inch skillet over medium-high heat.
• Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
• Cook until mushrooms are browned, about 5-6 minutes.
• Pour in the chicken stock and flour.
• Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
• Transfer mushrooms and sauce into a bowl and set aside.
• Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
• Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
• Return mushrooms and sauce to the pan, and cook for 1 more minute.
• Serve warm.

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.

BEST ROSEMARY CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.

ROSEMARY CHICKEN SALAD WITH CRANBERRIES

Steps:

• Combine all ingredients.
• Refrigerate 1 hour.

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 NOODLE SOUP

Steps:

• Add chicken, salt, onions, celery, rosemary, carrots, mushrooms and chicken broth to a 6 quart slow cooker. Stir to combine.
• Cover and cook on LOW for 6 hours.
• At the 6 hour mark, stir in spinach, lemon juice and black pepper. Stir until the spinach wilts. Add in egg noodles and serve.

ROSEMARY-PAPRIKA CHICKEN AND FRIES

Steps:

• Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
• Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
• Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
• Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.