If you’re looking for a dish that brings warmth and flavor to your table, this rosemary chicken recipe is just what you need. Infused with the aromatic essence of fresh rosemary and seasoned to perfection, this dish is not only easy to prepare but also makes for a stunning centerpiece for any meal. Whether for a family gathering or a cozy dinner, this recipe will surely impress everyone at the table.
Ingredients
– 4 chicken thighs, bone-in and skin-on
– 2 tablespoons olive oil
– 2 teaspoons fresh rosemary, chopped
– 4 cloves garlic, minced
– 1 lemon, sliced
– Salt and pepper to taste
– 1 cup chicken broth
– 2 cups mixed vegetables (carrots, Brussels sprouts, and baby potatoes)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 chicken thigh and vegetables) contains approximately:
– Calories: 320
– Protein: 25g
– Carbohydrates: 10g
– Fat: 20g
– Fiber: 2g
This is based on a serving size suitable for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix olive oil, garlic, rosemary, salt, and pepper.
3. Add chicken thighs to the bowl and coat well with the marinade.
4. Place the chicken in a baking dish, skin side up.
5. Arrange lemon slices on top of the chicken.
6. Pour chicken broth around the chicken in the dish.
7. Scatter the mixed vegetables around the chicken.
8. Cover the dish with aluminum foil.
9. Bake in the preheated oven for 30 minutes.
10. Remove the foil and bake for an additional 15 minutes until the chicken is golden brown.
Alternative Ingredients
You can substitute chicken thighs with chicken breasts for a leaner option. Additionally, if fresh rosemary is unavailable, dried rosemary can be used, but reduce the amount to one teaspoon.
Serving and Pairings
This rosemary chicken pairs wonderfully with a side of roasted potatoes, a fresh garden salad, or a warm crusty bread. You can also serve it with a glass of white wine to elevate the dining experience.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven at 350°F (175°C) for about 15-20 minutes. This dish can be frozen, but it’s best to freeze the chicken without the vegetables.
Cooking Mistakes
- Using dried rosemary instead of fresh can diminish the flavor.
- Not seasoning the chicken adequately can lead to blandness.
- Overcooking the chicken will make it dry.
- Skipping the marinating step can result in less flavor.
- Covering the chicken too long can prevent it from browning.
Helpful Tips
- Let the chicken sit at room temperature for 30 minutes before cooking.
- Feel free to experiment with other herbs like thyme or sage.
- Ensure your oven is fully preheated for even cooking.
- Use a meat thermometer to check for doneness (165°F or 75°C).
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but cooking times may vary. Ensure the internal temperature reaches 165°F (75°C) for safety.
How can I make this dish spicier?
To add spice, include crushed red pepper flakes or cayenne pepper in the marinade for added heat.
Is this dish suitable for meal prep?
Absolutely! This rosemary chicken is great for meal prep and can be portioned and stored for easy meals throughout the week.
What vegetables work best with this recipe?
You can use any vegetables you like, such as zucchini, bell peppers, or asparagus. Just ensure they have similar cooking times.
How long does it take to marinate the chicken?
For best results, marinate the chicken for at least 30 minutes, but 2-4 hours is ideal for deeper flavor.
Conclusion
This rosemary chicken recipe is a delightful way to bring flavor and warmth to your dining table. Easy to prepare and delicious, it’s perfect for any occasion. With its aromatic herbs and tender meat, it’s bound to become a family favorite. Enjoy this dish with loved ones and savor the delightful flavors!
Rosemary Chicken Recipe
Ingredients
- 4 chicken thighs bone-in and skin-on
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary chopped
- 4 cloves garlic minced
- 1 lemon sliced
- Salt and pepper to taste
- 1 cup chicken broth
- 2 cups mixed vegetables carrots, Brussels sprouts, and baby potatoes
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix olive oil, garlic, rosemary, salt, and pepper.
- Add chicken thighs to the bowl and coat well with the marinade.
- Place the chicken in a baking dish, skin side up.
- Arrange lemon slices on top of the chicken.
- Pour chicken broth around the chicken in the dish.
- Scatter the mixed vegetables around the chicken.
- Cover the dish with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the chicken is golden brown.
