ROSEMARY GARLIC BUTTER RECIPES

LEMON-GARLIC-ROSEMARY CHICKEN AND POTATOES RECIPE ...

Lemon-Garlic-Rosemary Chicken and Potatoes Recipe ... image

This dish is a winner any way you plate it.

Provided by Southern Living

Total Time 1 hours 5 minutes

Yield Serves 6

Number Of Ingredients 13

Ingredients

⅓ cup olive oil
¼ cup fresh lemon juice
1 (3.5-oz.) jar capers, drained
2 lemons, sliced
10 garlic cloves, smashed
3 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 chicken legs (about 1 ½ lb.)
4 skin-on, bone-in chicken thighs (about 2 ½ lb.)
2 pounds small red potatoes
Crusty French bread

Steps:

Preheat oven to 450°F. Stir together first 8 ingredients in a medium bowl.
Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMAR…

Crispy Jerusalem artichokes with roasted garlic & rosemar… image

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

Provided by Rosie Birkett

Categories Side dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 7

Ingredients

800g Jerusalem artichokes
1 garlic bulb, cut down the middle
1 tbsp rosemary leaves, chopped
3 tbsp rapeseed oil
pinch ground mace
20g butter
2 tsp lemon juice

Steps:

Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

Nutrition Facts : Calories 271 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.1 milligram of sodium

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LEMON-GARLIC-ROSEMARY CHICKEN AND POTATOES RECIPE ...

This dish is a winner any way you plate it.
From southernliving.com
Reviews 4.5
Total Time 1 hours 5 minutes

Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

See details

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