It’s pretty much summer now and I wanna share my updated rosemary chicken recipe. I’ve tweaked and refined it a bit since I last talked about it.
Rosemary chicken ingredients:
5-6 cloves of garlic or like measure with your heart basically
Big handful of fresh rosemary leaves again measure with your heart
2 tsp course salt
1/2 tsp pepper
1/2 tsp onion powder
1/4 cup lemon juice
2/3 cup olive oil
A bit of corn starch or flour, maybe a tablespoon
Water as needed
Large package of boneless chicken thighs or whatever cut of chicken you wanna use but I use thighs
Method:
Mince the garlic and rosemary together very well. Don’t make a paste or anything but do mince it very fine if you can
Put your garlic rosemary mix, salt, pepper, onion powder, lemon juice, and olive oil in a sealable container and shake together really well to make your marinade.
Let your chicken marinade in this for at least an hour but up to 8 hours is fine if you wanna do this in the morning or something. I usually do this bit during lunch and let it go for four to five hours.
To cook the chicken get a large flat pan on medium high heat and sear your chicken on both sides. Once you’ve done this, add the remaining marinade to the pan, cover it with a lid and turn the temperature down to medium low.
Let the chicken steam in the marinade for 15-20 minutes or until it reaches an internal temperature of 165F. Set your chicken aside to rest while you make the sauce.
To make the sauce, leave the remaining marinade and chicken drippings in the pan and turn it up to medium high, whisking constantly.
Mix a bit of corn starch or flour with water to make a slurry and add to the sauce. Continue whisking it into the marinade constantly until it reaches the consistency you want. I usually go until I start to see the pan through the sauce a bit as I whisk and the sauce sticks to the back of a spoon.
You can serve the chicken in the sauce or you can serve the sauce on the side if you like. I’ve done both. I often serve this with roasted potatoes and sautéed vegetables but it also goes well with rice and other stuff. Up to you, really. It’s a great summer food though and once you’ve got the marinade done actually cooking it is usually pretty fast in my experience.
