Happy Late Sunday Night Friends!
I am SO SORRY it has been almost 3 weeks since my last post, but things have been a-hoppin’ around here! I moved into a new apartment, then had trouble getting my internet connected; and this weekend my laptop power cord blew up — and that is no exaggeration. It actually blew up. Anyway, I am back now and I have lots of great, delicious things to share with you!
At my new apartment, the previous tenant planted a lovely rosemary bush on the patio; which means fresh rosemary to cook with whenever my little heart desires. So the first meal I cooked in my new kitchen was my own spin on a classic rosemary roasted chicken recipe. It’s truly nothing fancy, but it tastes like it is.
1 lb boneless, skinless chicken breast (I used tenders because they are easier to portion)
1 large lemon, sliced into rounds
10 sprigs of fresh rosemary
6-8 garlic cloves, thinly sliced long-ways
salt and pepper
non-stick cooking spray
Preheat your oven to 350 degrees. Spray your pan with a light layer of cooking spray to keep the chicken from sticking. Season each side of the chicken breast with salt and pepper. The next step is to layer all of your seasonings. First start with a layer of sliced garlic. I put 5-7 garlic slices on each breast, but you could do more if you have big pieces or if you really love garlic (like me). Next, add the sprigs of rosemary in an even layer. Cover everything with the lemon slices. Bake for 35-40 minutes.
Serve and enjoy! The nice thing about this dish is that it will create a truly LOVELY seasoned broth while it is cooking, which helps keep the chicken moist and flavorful and acts as a great finishing sauce!
Note: if your garlic chips look a little bluish-green, fear not; it’s just discoloration from the rosemary.
Well, I hope you enjoy this! For all of you who start school again tomorrow (like me; my last first day of college ever!) good luck and have a great day. For comments, questions and concerns, feel free to leave a note below or email me at email@example.com.