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skinless chicken breasts
slow cooker recipes
corn on the cob
extra virgin olive oil
virgin olive oil
yellow squash
No Fuss Chicken And Rosemary Recipes
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I am going to introduce you to two chicken and rosemary recipes that I know you will love. The first recipe is Grilled Rosemary Chicken and Lemon. The second is Slow Cooker Rosemary Chicken. Both are quite easy and use simple ingredients. Even the most inexperienced cook will impress their family and friends with these chicken and rosemary recipes.

GRILLED ROSEMARY CHICKEN AND LEMON

This recipe is perfect for a cookout with friends. Throw some fresh corn on the cob on the grill or a few skewers of fresh vegetables (bell peppers, zucchini, or yellow squash) basted with butter and garlic sauce, and you’ve got a complete meal. This chicken would also be great served cold at a picnic.

INGREDIENTS

  • 4 Chicken Leg Quarters
  • 1/3 Cup Fresh Lemon Juice
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic (minced)
  • 2 Tsp. Fresh Rosemary (minced)
  • Zest of One Lemon
  • Salt and Pepper to Taste

PREPARATION

  • Blend the fresh lemon juice and extra virgin olive oil with a whisk.
  • Add minced fresh rosemary, minced garlic and lemon zest.
  • Add salt and pepper to taste.
  • Place chicken in bowl and pour rosemary marinade over it.
  • Mix the chicken and marinade until it is coated.
  • Let it sit at room temperature for 30-60 minutes.
  • Preheat grill for about 5 minutes before putting chicken on grill.
  • Grill chicken for 20-30 minutes over medium heat, turning every five minutes.

Here is the second of my chicken and rosemary recipes.

SLOW COOKER ROSEMARY CHICKEN

The thing I love most about slow cooker recipes is the way the aroma fills the house after a day of cooking. There’s nothing quite as wonderful as coming home from a long day at work to the smell of the chicken, rosemary and onions in this recipe. This is probably one of my favorite chicken and rosemary recipes because it includes my favorite meat, vegetables and fresh herb – rosemary.

INGREDIENTS

  • 1.5 Lbs. Boneless Skinless Chicken Breasts
  • 1 Onion (thickly chopped)
  • 3 Stalks of Celery (thickly chopped)
  • ½ Bag of Baby Carrots
  • 4 Potatoes (thickly chopped, skin left on)
  • 2 Cups Chicken Broth
  • Several Sprigs of Rosemary
  • Salt and Pepper to Taste

PREPARATION

  • Spray frying pan with cooking spray.
  • Sear chicken in pan for one minute on each side (or until golden). The purpose of this is to lock in the juices.
  • Salt and pepper the chicken and add to slow cooker.
  • Add onion, celery, carrots, potatoes, and rosemary. Rosemary can be removed from the stalks or set in the slow cooker whole.
  • Pour 2 cups of chicken broth over everything.
  • Set slow cooker on low for 9-10 hours or on high for 4-5 hours.
  • After chicken and vegetables are cooked, pour the juice (broth) into a frying pan.
  • Whisk 2 tablespoons of flour into the broth and simmer until it thickens.

If you grow your own rosemary, these chicken and rosemary recipes are a great way to make use of it. I know that I am always looking for ways to use my fresh herbs when I cook. If you aren't fortunate enough to have access to fresh rosemary, substitue dried rosemary. Enjoy!


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