Rosemary Chx Sweet Basil Recipes

CRISPY ROSEMARY CHICKEN AND FRIES

Crispy Rosemary Chicken and Fries image

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!

Provided by SANDY WITEK

Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

8 chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g

ROASTED CHICKEN SANDWICH - SWEET BASIL

ROASTED CHICKEN SANDWICH - SWEET BASIL image

Categories Salad Chicken Roast Super Bowl Lunch

Yield 2 sandwiches

Number Of Ingredients 18

Ingredients

1 whole roasting chx
2 cloves garlic, minced
3 tbls chopped fresh rosemary
S&P
1 tbsp OO
Pinch marinated onions
1 cup white wine
2 plub tomatoes, diced
Pinch caramelized onions
1/2 cup chx stock
1 tbls balsamic vinegar
Pinch of fresh basil chiffonade
Pinch of fresh parsley Chiffonade
1 tbls butter
2 6in torpedo rolls, halved
shaved cheese (asiago, parm, or pecorino) for garnish
2 handfuls romaine torn
2 tbls caesar dressing

Steps:

Preheat oven to 400 Place chix in a roasting pan and then rub with 1 tbls of garlic, 2 tbls of the rosemary, and a pinch of S&P. Place the pan on the bottom oven rack and roast the chx for 45 mins, or until the skin is brown and the meat in between the thigh and breast is light pink. Seperate the meat form the bones and set asside reserving the bones fpr chx stock. In a large skillet, heat the OO over Med-high. Add the remaining tbls of garlic, the remaining tbls of rosemary, and the marinated onions. Saute the mixture for 5 mins or until the ingredients are lightly toasted. Add the chx meat and the white wine and bring to a boil and simmer for 30 secs of until deglazed. Add the tomatoes, caramelized onions, stock, balsamic vinegar, basil, and parsley. bring to a boil, decrease the heat, and simmer for 5 to 10 mins, until most of the liquid is reduced. Remove the skillet from the heat and swill in the butter.

ROSEMARY CHX - SWEET BASIL

ROSEMARY CHX - SWEET BASIL image

Categories Pasta Sauté

Yield 4-6

Number Of Ingredients 15

Ingredients

2 strips bacon or pancetta
1 tbls OO
pinch butter
1 1/2 lbs boneless, skinless chx breast, cut into 1/2 in chunks
1 clove garlic, minced
2 pinches chopped rosemary
1/2 cup white wine
1/2 cup chx stock
2 cups heavy cream
1 stock asparagus, cut into 1/2 in long pieces.
2 plub tomatoes, diced
1/2 cup grated parm
1 lb dried rigatoni
2 pinches chopped fresh basil
3 pinches chopped parsley

Steps:

In a small skillet, fry the pancetta or bacon over low heat until crispy. Transfer the crispy bits into dry paper towels to drain fat. Reserve the fat nin the skillet for cooking the chx. Heat a large skillet over high heat until smoking hot. Add the OO and the butter. when the butter is melted and brown add the chx. Season the chx with a pinch of S&P, searing both sides of the chx until golden brown. decrease the heat, and then add the pancetta or bacon bits and a pinch of reserved fat as well as the garlic and rosemary. Continue cooking for 3- 5 mins until the garlic is toasted. deglaze with the white wine and continue cooking or until the liquid is almost completely reduced. Add the optional chx stock as well as the heavy cream, asparagus, tomatoes, and cheese. continue cooking until the sauce is thickened to your liking. season Meanwhile in a large pot bring 6 qts of water to a boil. Add a pinch of S and the rigatoni, stirring to prevent the pasta from sticking. cook for 6 mins or until al denta. drain thoroughly. Toss the rigatoni with the chx, and then evenly distribute among the serving bowls, Garnish with basil, parsley, and asiago.

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