Rosemary Chicken Recipe: A Flavorful Delight

Introduction

Rosemary chicken is a classic dish that combines the earthy aroma of rosemary with tender, succulent chicken. This recipe offers a perfect blend of flavors, making it an excellent choice for a hearty and delicious meal. In this article, we’ll guide you through the steps of preparing this mouthwatering Rosemary Chicken.

Ingredients You’ll Need

Before we start cooking, let’s gather the essential ingredients:

For the Rosemary Chicken:

1. Chicken Thighs or Breasts (4 pieces): You can use bone-in or boneless chicken, depending on your preference.
2. Fresh Rosemary (2-3 sprigs): Fresh rosemary sprigs will infuse the dish with a delightful herbal fragrance.
3. Garlic (4 cloves, minced): Garlic adds a savory depth of flavor to the dish.
4. Olive Oil (2 tablespoons): Olive oil provides a rich, fruity base for cooking.
5. Salt and Pepper (to taste): Seasoning is crucial to enhance the taste of the chicken.

For the Marinade:

1. Lemon Juice (2 tablespoons): Lemon juice adds a zesty tang to the chicken.
2. Dijon Mustard (1 tablespoon): Dijon mustard provides a subtle kick of flavor.
3. Honey (1 tablespoon): Honey balances the flavors with its natural sweetness.
4. Red Pepper Flakes (optional, for heat): Add red pepper flakes if you prefer a bit of spiciness.

Preparation Steps

Now, let’s proceed with the step-by-step preparation of Rosemary Chicken:

Step 1: Marinate the Chicken

1. In a bowl, whisk together the lemon juice, Dijon mustard, honey, and red pepper flakes (if using).
2. Place the chicken pieces in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes, allowing the flavors to meld.

Step 2: Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Step 3: Sear the Chicken

1. Heat olive oil in an ovenproof skillet over medium-high heat.
2. Remove the chicken from the marinade, allowing excess marinade to drip off. Season the chicken pieces with salt and pepper.
3. Place the chicken in the skillet, skin side down, and cook for about 3-4 minutes until the skin is golden and crispy.

Step 4: Add Rosemary and Garlic

1. Flip the chicken pieces over and add fresh rosemary sprigs and minced garlic to the skillet.
2. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Step 5: Serve and Enjoy

1. Remove the skillet from the oven and let the chicken rest for a few minutes.
2. Serve the Rosemary Chicken hot, garnished with fresh rosemary sprigs, and accompanied by your favorite side dishes.

Conclusion

Rosemary Chicken is a timeless recipe that never fails to impress with its aromatic flavors and juicy, tender chicken. Whether it’s a special occasion or a cozy weeknight dinner, this dish will leave your taste buds singing with delight.

Give this recipe a try, and you’ll discover why Rosemary Chicken is a beloved classic in the world of culinary delights. Enjoy!

Note: Feel free to customize the recipe by adding vegetables like potatoes or carrots to the skillet for a complete meal.

Source: dinneratthezoo.com

Yield: 6

Best Creamy Garlic Butter Sauce for Tortellini

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There's nothing quite like a plate of tortellini smothered in a rich, creamy garlic butter sauce. This sauce is perfect for elevating your favorite tortellini, making it a gourmet dish in the comfort of your own home. With its velvety texture and robust garlic flavor, it's sure to become a staple in your recipe collection.

Prep Time 10 minutes

Cook Time 10 minutes

Ingredients

• 6 tablespoons unsalted butter
• 8 garlic cloves
• 1 tablespoon olive oil
• 1 ½ cups heavy cream ( 35-36% fat)
• 2 cups freshly grated Parmesan cheese
• ¾ teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons fresh parsley, chopped
• 18 ounces (500 grams) tortellini

Instructions

• In a small bowl combine Italian seasoning, onion powder, salt and pepper. Set aside.
• Begin boiling salted water for tortellini pasta. Cook your tortellini as per package instructions. Drain once cooked.
• Crush the garlic  with the flat of your knife and the heel of your hand.  Transfer it to a 10-inch (25 cm) heavy bottomed skillet together with the butter.
• As the butter melts, swirl it around for even coloring. Once it starts to turn brown, add olive oil to prevent butter from burning. Keep an eye on the butter as it goes from brown to burnt really quickly. 
• Once it smells nutty, add the heavy cream, seasoning and Parmesan cheese. Cook until the cheese is melted, stirring continuously. Taste the sauce and adjust the seasoning to your liking.
• Add the cooked tortellini and toss to coat. 
• Serve immediately and enjoy!

Notes

You don’t have to brown the butter. The difference in flavor is subtle, and unbrowned butter will work just fine. However, as any great cook will tell you, little differences are what separates good dishes from gourmet dishes. Remember that there’s a fine line between browned and burnt butter, which is why we use a splash of olive oil to prevent burning. You can, if you prefer, simply melt butter, allowing it to foam, without browning it. 

If you can, shred the cheese yourself from a block rather than using store-bought pre-shaved cheese. It will taste better, melt easier, and blocks of cheese are typically of a higher quality than the pre-grated bags.

If you don’t have any Parmesan, that’s OK! You can substitute it for pecorino, or romano. Most of the salty, crumbly, hard Italian cheese have similar flavors and textures, but their depth of flavor varies based on region of origin and their aging period. 

You can use a classic four-cheese (look for quattro formaggio on the label) tortellini, to really make this an indulgent, cheesy treat. If you like, however, there are a variety of other tortellini you could try. Some have pumpkin, spinach, or even meat fillings, and they all work very well in this sauce.

You could use half and half rather than heavy cream for this recipe, too. It will make your sauce thinner, however. If that happens, add 1 tablespoon flour ( mixed with water).

Nutrition Information:

Amount Per Serving: Calories: 536