ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC
An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
- Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
ROSEMARY ASPARAGUS CHICKEN
Impress friends and family with this simple yet elegant entree. One taste will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour. , In a saucepan, cook rice in water and remaining broth until tender and fluffy, about 20 minutes. , Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken juices run clear. Remove rice from the heat; add asparagus, lemon zest and lemon-pepper. Spoon onto individual plates. Cut chicken into strips and arrange over rice.
Nutrition Facts :
SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
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 ASPARAGUS
Make and share this Rosemary Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, combine the broth, rosemary, garlic, bay leaf, salt, and pepper.
- Add asparagus and onion.
- Bring to a boil.
- Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
- Discard bay leaf.
- Garnish with parsley.
Nutrition Facts : Calories 35.6, Fat 0.4, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 6.4, Fiber 2.7, Sugar 2.8, Protein 3.3
ROSEMARY ASPARAGUS
This is a nice alternative to plain asparagus. It's a simple, flavorful way to dress them up.-Mavis Diment, Marcus, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, combine the broth, rosemary, garlic and bay leaf. Add asparagus and onion. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until asparagus is crisp-tender. Discard bay leaf. Garnish with parsley.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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ROSEMARY CHICKEN AND POTATO SHEET-PAN DINNER
From pillsbury.com
4.5/5 (44)Category EntreeServings 6Total Time 1 hr 5 mins
- In large bowl, mix 2 tablespoons of the olive oil, 1/2 teaspoon of the teaspoon salt, 1/4 teaspoon of the pepper and 1 tablespoon of the rosemary. Add potatoes; toss to coat. Place potatoes skin side down in single layer on pan. Roast 23 to 25 minutes or until tender when pierced with a fork. Remove from oven; stir.
- In same large bowl, mix remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon rosemary leaves. Add chicken and asparagus; toss to coat. Arrange in single layer on pan along with potatoes.
- Roast 16 to 20 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are browned.
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