Preheat oven to 350\u00b0F.
Combine flour, paprika and pepper in a large bowl. Season. Toss chicken in flour mixture, shaking off excess.
Heat olive oil in a large Dutch oven. Working in batches, cook chicken until browned. Add garlic, rosemary, chicken stock and wine. Bring to a boil then transfer to oven for 40 mins, or until chicken is cooked through.
Remove chicken from pan and cover to keep warm. Cook pan juices over medium heat for 5 mins. Distribute chicken between serving plates and drizzle with sauce.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Preheat oven to 350\u00b0F.
Arrange chicken pieces in dish. In a small bowl, combine butter, paprika, chili and oregano. Brush mixture liberally over chicken. Top with orange segments and zest, onion, and rosemary.
Pour combined stock and orange juice into dish with chicken. Season to taste.
Bake for 30-35 minutes, basting with pan juices halfway through cooking. Serve chicken with green beans.
Preheat the oven to 425\u00b0F
Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.
Roast for 20 minutes until the tomatoes are softened.
Stir in the rice, chicken, chorizo, rosemary, chicken broth, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
Stir in the shrimp and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
aucepan, cook garlic cloves and rosemary in hot olive oil over
br>Serve w/ alfredo sauce recipe #123545 .
b>rosemary to measure 1/2 teaspoons Chop and set aside. Place chicken
ne, lemon juice and chicken base.
cook till mixture
ngers to massage and coat chicken rubbing both sides and under
reserve remaining garlic for another recipe.
In a medium bowl
Drain pineapple; reserve juice.
Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up.
Broil until browned.
Stir sauce; pour over chicken. Bake at 400\u00b0 for 30 minutes.
Arrange lemon and pineapple slices around chicken.
Spoon sauce from baking pan over all; continue baking for 5 minutes.
Garnish with fresh rosemary or parsley. Makes 6 servings.
Preparation:
10 minutes.
Baking:
40 minutes.
ll marinade ingredients together, except chicken, to a food processor and
1. Add rosemary,garlic and olive oil in a mini chopper and blend well to a thick puree.
2. Clean chicken well. Pull back the skin careful not to tear it. COVER chicken with the rosemary mixture. Push skin back into place.
3. Stuff chicken with lemon halfs. (don't squeeze them).
4. Sprinkle top of chicken with salt and pepper.
5. Cook 2 1/2- 3 Hours uncovered at 350.
rosemary garlic seasoning, and oregano in a large bowl. Add chicken and
Season the chicken then marinate with the garlic, rosemary and lime juice for
o 400\u00b0F.
Rinse chicken and place in a shallow
Coat chicken with mustard, lemon juice, oil, chopped rosemary and garlic. Heat a grill plate over high heat. Working in batches, cook chicken for 6-8 mins, until cooked through and browned.
Meanwhile, boil or steam potatoes until just tender. Drain. Toss with spinach and butter, until spinach starts to wilt and butter melts.
Serve chicken breasts with potatoes and lemon wedges. Garnish with rosemary sprigs.
Slice each chicken breast into 2 pieces, as
Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).