HONEY,LEMON ROSEMARY MARINATED CHICKEN //I just added rosemary leaves and the recipe was soo good!!
Heey loves ❤,
Welcome to Simply Delicious Kitchen channel..Today's video is a simple recipe of preparing honey,lemon, rosemary marinated chicken
Ingredients used
Full chicken
1 tsb turmeric powder
1 tsb paprika powder
1 tsb black pepper
1tsb Ginger garlic paste
4-5 tablespoons Honey
2 tsb Soy sauce
1 satchet tomato paste
Salt to taste(just a pinch)this can be optional if you don't take alot of salt
1 Lemon ????
1 tsb cooking oil
Rosemary leaves
Preparation
• Wash the chicken
• Add all the spices and massage into the chicken until fully mixed
• Add cooking oil and mix then cover and leave to rest for 45 mins. you can refrigerate overnight if you have time.
• Pour the chicken into a cooking pan
• Add Rosemary leaves
• Cover and let it cook on medium heat for about 15 mins
• After 15 minutes turn the chicken to the other side and let it cook for another 15 minutes
• Garnish with Rosemary and serve with an accompaniment of your choice
• Enjoy!!!!
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Lemon Rosemary Chicken with Rosemary Potatoes | COOKING WITH ESSENTIAL OILS
Have you ever tried cooking with essential oils? If not, this lemon rosemary chicken recipe is sure to convince you. It's loaded with flavor and healthy too!
Watch my free essential oils class:
I am SUPER excited about this one. We have all kinds of great recipes to share with you!
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Cooking with Essential Oils
I actually haven't ton a whole lot of cooking with essential oils yet. I've thrown a drop of orange in chocolate (you seriously HAVE to try it), made peppermint brownies and whipped up iced lavender lattes.
I often throw a drop of lemon in my morning smoothie.
In a pinch, I throw a drop of cilantro and lime into my homemade guacamole.
Ok, when I type it all out like that, I guess I do use them in my kitchen. But, up until tonight, never in baked meats and potatoes.
Well my sister Laura, from Our Oily House, stopped by and changed that! She had been talking about making lemon rosemary chicken for a while now, and I simply had to try it. I invited her over to make a video with me, and dinner too of course. Imagine that. Inviting your little sister over to make you dinner. Everyone needs a little sister or two.
Or in my case four. Thanks mom and dad.
I loved the chicken we made tonight. I really did. But, would you believe it..the star of the show was the lemon honey mustard dressing she made for the salad. Wowza that's going to be new staple in the old farmhouse!
Why cook with essential oils anyway?
You may be wondering why you would even want to bust out the essential oils when cooking in the kitchen. Well, the main reasons are convenience and flavor. Each drop of essential oil packs in a super concentrated version of everything that is in the herbs/fruits that they come from.
For example, it takes 45 lemons to make one 15 mL bottle of lemon essential oil. Want something to have a lemon flavor without having to zest five lemons? Use a couple drops of lemon essential oil! Want the flavor of fresh rosemary, but it's the dead of winter and the frost done snatched away everything from your beautiful herb garden? Just add a drop of rosemary essential oil.
Best essential oils for cooking
Peppermint- One drop will flavor a whole batch of coconut flour brownies, making them perfect for a holiday gathering. I also like to add it to peppermint mochas. Peppermint is an excellent aid for digestion and one drop is equivalent to 28 cups of peppermint tea.
*Don't consume peppermint essential oil if you are nursing.
Citrus oils- Lemon, orange and lime are all wonderful oils to use in the kitchen. I add a drop of lemon essential oil to my morning berry kefir smoothie. It's delicious, energizing and detoxifying. Lime (next to cilantro essential oil) is great for all things Mexican- taco meat, guacamole, rice, etc.
Italian spices- Basil, thyme, oregano, rosemary are all great for cooking. Be careful though, because these are STRONG. Sometimes all you need is just a toothpick dip, not a whole drop. Basically this just means to stick a toothpick in the bottle of essential oils and then stir the toothpick around in your dish. Sounds crazy, right? I'm telling ya, you'll taste it. Toothpicks are just THAT strong.
Can you just cook with any old essential oils?
No. Essential oils aren't regulated by the FDA, so you never know what the heck you're getting. Plus, if they're not organic, the concentration level of essential oils makes that a huge problem. If its bad to eat non-organic basil, imagine how bad it would be to eat several bunches of it. That's basically what you would be doing, since essential oils are so concentrated. It's important to know where they are sourced from.
I only trust Certified Pure Therapeutic Grade. You can get more info on that HERE in my free online essential oil class.
Lemon Rosemary Chicken With Essential Oils Ingredients
4 pounds chicken thighs (with the skin on and bones in)
1 drop rosemary essential oil
2 drops lemon essential oil
1/4 cup butter
1/2 teaspoon garlic powder
1 teaspoon salt...
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Lemon Rosemary Chicken
This lemon rosemary chicken is a simple yet incredibly flavorful recipe for weeknights. It's bright, juicy, and tender chicken and it goes well with everything from potatoes to rice and vegetables of all kinds. It's easy to make and prepare ahead of time, and it's ready in just 55 minutes!
Recipe:
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How to make Baked chicken with lemon, honey and rosemary | Food From Portugal
Simple and tasty, this recipe of baked chicken flavored with lemon, honey and rosemary is perfect to serve on any occasion. Get the recipe here:
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Lemon Honey Rosemary Chicken Recipe
Today Becky shows you how to make Lemon Honey Rosemary Chicken
Ingredients:
2 to 2-1/2 lbs of skin-on bone-in chicken, such as thighs or drumsticks
3-1/2 tbsp Honey
2 Garlic Cloves, minced
4 tbsp butter
Leaves of 6 Rosemary sprigs
3 large juicy Lemons
1 to 1-1/2 lbs of Fingerling Potatoes
Salt & Peppers
Directions:
1: Preheat oven to 400 degrees Fahrenheit
2: Set chicken, {skin side up} and potatoes in a roasting pan. Keep chicken from touching so meat cooks evenly. Place the potatoes in the spaces between the chicken. Sprinkle liberally with salt and pepper.
3: Take one of the lemons and slice into small slices and place them in the roasting pan with the chicken and potatoes, mostly on top of the chicken.
4: Pull the leaves off the Rosemary s[rigs and put them in a sauce pan.
5: Squeeze the juice of the remaining two lemons into the sauce pan with the Rosemary.
6: Add minced garlic to the sauce pan
7: Add Honey to the sauce pan.
8: Heat the ingredients in the sauce pan over medium low heat. Allow the butter to melt and gently stir so all ingredients are combined. Make sure honey doesn't just stick to the bottom of the pan. Let sauce reach a gentle boil then reduce heat and let simmer for a couple of minutes.
9: Drizzle the sauce over the chicken and potatoes in the roasting pan.
10: Cook the chicken for about 50 minutes or until the skin is brown and the chicken is cooked through. Serve with Asparagus or Brussel Sprouts. Enjoy!
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