Lately I’ve been experimenting more with rosemary in some of the things that I’ve been making and its fast becoming one of my favorite herbs. I don’t know why I’ve never really used it before.
Anyway, I thought that I would share one of my easy rosemary recipe’s with you all.
This Rosemary Garlic Chicken (with potatoes n’ carrots) is super easy to make. It only takes a few minutes to throw together so it’s perfect for a easy midweek meal!
(sorry about the pic quality. I’m still using my phone until my camera gets back from Canon Repair)
Here are the ingredients:
- Chicken(whatever kind you prefer)
- 4 Cloves of Garlic (chopped)
- 1/2 bunch of Fresh Rosemary
- 5 Potatoes
- 1/2 bag Baby Carrots
- 2 Tbsp Olive Oil
- 1 Onion (sliced)
I used chicken thighs for this, so first I took the thighs off of the bone, and skinned them. You can also easily use breast for this as well, whatever works for you!
First, preheat the oven to 350 degree’s and let it get nice n’ warm while you’re preparing your dish.
I got started on the seasoning by mixing together the chopped garlic, rosemary, and olive oil together in a bowl. Don’t be afraid to add a bit more garlic if you really like it.
Then I cut up some potatoes and got some baby carrots and a few slices of onion, and put them all in the bottom of my baking dish and drizzled some of the rosemary/garlic seasoning on it, and a bit more olive oil. I didn’t put a ton on the veggies, just a bit.
To get the chicken all nice and seasoned I just rolled each piece around in my rosemary/garlic mixture, kind of like you would if you were breading chicken. Once they are all good and covered I placed them on top of my veggies.
As an added bonus I covered the surface with onion slices, basically because I love cooked onions.
Now you’re ready to stick it in the oven!
Cover it with foil and cook it for about an hour, or until the veggies and chicken are done.
That’s it! Dig in!