Photo by Melody

Dave's Garden Cookbook: rosemary chicken

The 2001 Dave's Garden Cookbook

rosemary chicken

By pebble

Category: Poultry

1 lb chicken breasts.
1 lb. new potatoes (quartered), or 1 lb. Idaho potatoes (peeled and cut into eighths)
4 medium onions, peeled and quartered
8 carrots, peeled, cut in half lengthwise and then cut into eighths
3 celery stalks, cut stalks into quarters
2 tbsp. olive oil
black pepper
8 sprigs of fresh rosemary, leaves removed and finely chopped
4 garlic cloves, finely chopped
zest of 3 lemons
1/4 cup olive oil
black pepper

In a medium-sized mixing bowl, combine the rosemary, garlic, lemon zest and 1/4 cup olive oil. Mix thoroughly. Season the mixture with salt and pepper.

Place the chicken breasts in bowl and let flavors mingle.
while flavors are mingling...
In a mixing bowl, combine the vegetables and 2 tbsp. of oil. Season with salt and pepper. Toss well. Spread the vegetables evenly over and half-baking sheet or a shallow roasting pan.

Place the chicken on top of the vegetables.

Place in the middle rack in the oven. Cook for 30 minutes in your preheated 400-degree oven.

Reduce the heat to 350 degrees and continue to cook for 1 hour.

Remove from the oven and cool for about 10 minutes before serving.

» Click here to print this recipe

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