The Rosemary Chicken version was shared with me by my sister quite a while ago and was the basis for the other two. I believe the original recipe came from "Taste of Home" magazine but I've eliminated a few steps and don't seem to miss them.
Rosemary Chicken (my way)
2 full chicken breasts or 8 chicken thighs (bone-in, skin-on has more flavor)
1/4 c. butter
1/2 t. oregano
1/2 t. rosemary, crushed
1/2 t. sage
1/4 t. salt
1/4 t. black pepper
Preheat oven to 350 degrees. Arrange chicken in a 13"x 9" glass baking dish. Slice butter into tablespoon portions and place sliced butter on chicken. Sprinkle remaining ingredients evenly over chicken. Bake at 350 degrees for 30-50 minutes, or until juices run clear. If using chicken with the skin on and a crispy skin is desired, broil for 2 minutes or until desired crispness is obtained (watch closely to avoid burning).
Italian variation:
Omit rosemary and sage. Add 1 t. dried basil. Sprinkle with optional Parmesan cheese when chicken is removed from oven.
Seasoned variation:
Omit oregano, rosemary, and sage. Sprinkle liberally with an unsalted seasoning of your choice (I love Costco's Kirkland brand Organic No-Salt Seasoning).
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