Like most people, I like to start off the new year with whole, hearty foods that not only taste good, but are good for you. That is why I didn’t hesitate to pick up a large bunch of fresh rosemary from the grocery store this weekend. Fresh herbs add so much flavour to any dish, and I was so delighted with the way that this recipe turned out. The tart lemon caramalized with the fresh rosemary and the result was a culinary explosion. You must try this out!
|fresh rosemary sitting in one of my mason jars, ready to use at a moment’s notice
|bright lemon juice adds so much flavour to this dish
|best part: crispy chicken thighs that melt in your mouth
Broiled Rosemary Chicken (Gourmet August 2006)
- 1 lemon
- 3 lb chicken parts (I used thighs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced fresh rosemary
- 1 teaspoon minced garlic
Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.
Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total (this may change based on the part of the chicken you are using, make sure to fully cook)
Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.
Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter and pour any juices from broiler pan over it.
Follow my blog all month for healthy recipes! In February, we will switch to something a little more sweet, with my first GIVEAWAY!