Fresh Rosemary Chicken And Zucchini Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
• Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Steps:

• In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary.
• Add chicken to the bag, seal, shake, and place in fridge for an hour.
• In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside.
• Spray cooking spray on large pan and heat to medium.
• Add chicken and juices from bag to pan.
• Brown chicken.
• Slice zucchini and add to chicken.
• Cook zucchini with chicken for 5 minutes, stirring frequently.
• Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed.
• Enjoy!

Steps:

• Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
• Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
• Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.

Steps:

• Toss the zucchini into a large frying pan and add the olive oil. Stir.
• Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
• Add the crushed garlic and season with salt and freshly ground pepper.
• Serve warm as a side dish or on its own with some warm crusty bread.

Steps:

• Preheat the oven to 450 degrees.
• Season the chicken with salt, cayenne pepper, and a pinch of sugar.
• Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
• Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
• Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
• Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
• Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
• Place the tomato slices in a bowl.
• Season with salt, a pinch of cayenne pepper and sugar.
• Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
• Cook for 5 to 7 minutes more.
• Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
• Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
• Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
• Place the chickens on a platter.
• Arrange the vegetables over them.
• Spoon the sauce evenly over the warm dish.

Steps:

• Heat 1/4 cup of the olive oil in a large pan. Add the chicken and cook until done and browned on all sides. Set aside.
• Clean the pan and heat the remaining olive oil over medium heat. Add the onion and cook for five minutes.
• Add the garlic and green pepper and cook for three minutes.
• Add the sherry and cook for another one minute.
• Pour in the rice and saute for five minutes.
• Mix in the broth, saffron, turmeric, browned chicken and 1 1/2 tablespoons of the rosemary and cook for 15 minutes.
• Sprinkle in the remaining rosemary and stir.
• Arrange the zucchini over the rice, cover and cook for a further 10 minutes or until the rice and chicken are tender, and the broth has been absorbed.
• Allow to cool for five minutes; serve and enjoy!