Friday, January 25, 2013

Cozy Lemon Rosemary Roasted Chicken

With all of the chilly weather on the east coast, I thought it would be good to post a warm and cozy recipe.  I love this because all you have to do is throw everything in one pot and leave it in the oven.

My boyfriend is a huge fan of rosemary so I'm always trying to find new ways to throw it in.  Rosemary and lemon are a natural fit with a lot of cooking styles.  It's very important that you buy fresh rosemary.  If you use dried rosemary you won't get the same flavors and the chicken will taste a little muted.

This is the perfect answer to Sunday dinner with the snow falling outside.  Start that fire up and stay warm out there!

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

1 pound small baby red potatoes
4 Chicken thighs, skin on and bone in (you can use any cut of chicken)
2 Lemons, divided
3 Sprigs of fresh rosemary, divided
2 Garlic cloves
4 Tablespoons extra virgin olive oil, divided
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 pint baby bella mushrooms, or white button is fine

Preheat your oven to 450 degrees.  Boil potatoes in a pot separately for about 5 minutes so they are just a little tender.

On a cutting board, put the following ingredients in a pile: 1 sprig of rosemary leaves taken off of stem, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon red pepper flakes, and 2 garlic cloves.  Once in the pile take your knife and chop up until they are all combined.  Just keep throwing them in a pile together and chop away!

In a bowl combine your "ingredient pile" with 2 Tablespoons of olive oil.  Then squeeze in the juice of one lemon (save the halves!)  Whisk together.  Throw in all of the chicken and make sure each are coated with the marinade.

Take a dutch oven or large pot (that can go in oven) and heat up 2 Tablespoons of olive oil over medium high heat.  Brown the chicken skin side down for about 5 minutes until crispy brown.  Turn the chicken over and throw in the mushrooms, and boiled potatoes.

Squeeze in the juice from the other lemon and then throw in the 4 lemon halves straight into the pot.  Then put in the 2 sprigs of rosemary.  Put in the oven for 25 minutes uncovered and you're done!  When finished, just cut into the chicken to make sure it is cooked through.  Ovens all cook  different ways, so just double check.

Enjoy this hearty Sunday style dinner!

1 comment:

  1. Can't wait to try the Rosemary Chicken and Avocado Hummus. Does JP recommend drinking wine with all of your recipes?

    ReplyDelete