ROSEMARY RICE RECIPES

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ROASTED CHICKEN WITH ROSEMARY RECIPE: HOW TO MAK…



Roasted Chicken with Rosemary Recipe: How to Mak… image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 20 minutes

Prep Time 20 minutes

Cook Time 02 hours 00 minutes

Yield 9 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Steps:

  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, FatContent 28g fat (11g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 479mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 33g protein.

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

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

More about "rosemary rice recipes"

ROASTED CHICKEN WITH ROSEMARY RECIPE: HOW TO MAK…
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah
From tasteofhome.com
Reviews 5.0
Total Time 02 hours 20 minutes
Category Dinner
Calories 449 calories per serving
  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
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