Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, rosemary chicken. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Rosemary Chicken is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Rosemary Chicken is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we must first prepare a few components. You can cook rosemary chicken using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Rosemary Chicken:
- Take 3 boneless, skinless chicken breast, halved and butterflied
- Take 1 tsp salt
- Make ready 2 tsp chopped fresh rosemary
- Take 2 garlic, minced
- Prepare 1 tsp lemon juice
- Take 2 tsp fermented garlic oil (regular oil would do as well)
- Take 2-3 tbsp oil for frying
It was delicious and tender but i also rubbed rosemary and a table spoon of butter underneath the skin squeezed some lemon from a whole lemon on top took the advice of another and stuffed as many lemon wedges (with the onion and rosemary) in the cavity as possible and also stuffed some garlic in there. Rosemary, garlic, and oregano create a mouth watering aroma. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well.
Instructions to make Rosemary Chicken:
- Stab the chicken with fork. Rub all ingredients except oil for frying to the chicken.
- Store the chicken in the fridge for a couple of hours. (Or leave it in a container outside the fridge for half an hour)
- Heat oil in a pan. When my cast iron skillet is hot, carefully put the chicken on the skillet. After a couple of minutes, flip the chicken. (If the chicken still sticks, wait a bit until it's cooked, before flipping.
- Press the middle of the chicken to ensure it is cooked properly. If it is firm but still juicy, it is done.
I love rosemary so I didn't think that the taste was too strong. It was just perfect for me. I didn't use thyme just rosemary. Be sure and put the lid on the pot while you are cooking your soup for an hour and to turn down the heat to simmer or you will lose too much of your liquid. Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender.
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