Rosemary Garlic Chicken
It’s grilling season and nothing goes better than garlic and rosemary on chicken. This is so simple, yet so delicious.
8 chicken thighs, boneless and skinless
1 pinch of salt
4 garlic cloves, minced
1/8 Tsp. black pepper
4 sprigs of rosemary, chopped
1 Tbsp. olive oil
Mix the salt, garlic, pepper and rosemary together. Chop all together until the garlic is minced. Add the chicken to a large bowl and coat with olive oil. Sprinkle the garlic/rosemary mix on top of the chicken and mix. Let the chicken sit for 30 minutes before cooking.
On a hot grill cook the chicken until the juices run clear. Make sure you turn the chicken frequently to prevent flare ups.
Today was the time to clean out the refrigerator and look what I made. You can leave out the chicken to make this vegetarian.
Left over Roast chicken
1 tbsp. Olive oil
1 Yellow onion, chopped
½ Red pepper, chopped
1 Sprig of rosemary
1 tsp. Cumin
1 tsp. Garlic powder
Salt and pepper to taste
2 Zucchini, chopped in large pieces
1 Yellow squash, chopped in large pieces
Bunch of Swiss chard
3 Green onions chopped
In a large stock pot over medium heat add olive oil.. Add onion and red pepper. Season with salt, pepper, cumin, garlic powder and rosemary sprig. Cook till onions are translucent. Add zucchini and yellow squash. Add Swiss chard; sprinkle a pinch of sea salt over the Swiss chard. Stir until Swiss chard wilts. Remove the rosemary sprig. Add green onions on top. Serve with Rosemary Sea Salt Fougasse from Frugal Feeding.