Friday, January 22, 2010

Recipe - Altered AllRecipes Rosemary-Garlic Chicken and Veggies

Original Recipe Here


< Celery! 

Rosemary-Garlic Chicken and Veggies - My Way!

1.5 lb chicken (3 small breasts)
1 large Zucchini, quartered and sliced
1/2 med size onion (white, yellow, or red; I used white)
1 small red bell pepper, 1" strips
1 small leek, cleaned and sliced
4 small ribs celery, sliced pretty thin
6 crimini mushrooms (or any mushroom you like, or none at all!)
3 cloves minced garlic (reserve 1 clove and mince it much finer than the other two)

3 sprigs rosemary (cut or ripped in half)
1 tsp fresh tarragon (1/2 minced, 1/2 ripped a bit)
1/2 tsp fresh thyme
1.5 tbsp butter
To Taste:
Italian Seasoning
Garlic Powder
Dill (I used Salt Free: It's A Dilly seasoning)
Black Pepper
Rosemary Salt (made by a friend of mine, Ellie Bluebell Smells)

Buttered (greased) baking dishes (2 8"x8", or one larger than that)
Large Mixing Bowl
Frying Pan
Olive Oil

1.  Cut up all your veg first so you don't overcook the chicken in the first leg of cooking.
2.  Preheat oven to 400 degrees F.
3.  Rub some butter over the bottom of your frying pan. (Optional!) Preheat pan to the low side of medium.  Add in about 1/2 tsp of garlic.
4.  Pat chicken breasts with paper towels; season one side first with Rosemary Salt and black pepper.  Put them into the frying pan seasoning side down.  Then, season the side that hasn't yet been graced with beautiful salt and peppa.
5.  Cook for about 4 mins each side (or so) you only want these to get a nice color on them, not to cook them all the way through (because they will go into the baking dishes with the veg.)
6.  While that is cooking, combine all your veggies into the mixing bowl with 1/2 tsp garlic powder, 1 tsp italian seasoning, pepper, about 2 tbsp olive oil, 1/2 tsp tarragon (rough, not fine), 1/2 tsp dill, and thyme.  Mix together either with your hands (more fun) or with a wooden spoon.
7.  Once all the veggies have been coated and mixed together, put them into your baking dish(es).  (Half and half into two dishes, or all of it into one large baking dish.)
8.  By this time, both sides of your chicken should have a nice little caramel color on each side.  I cut each breast in half then lay them atop the veggie beds.  Then the rosemary sprig halves go ontop of the breasts.
9.  Into the oven they go for about 20 mins (or as long as it takes for the chicken to be cooked, and the vegs to be cooked to your liking.)

I am going to use leftovers in a soup because I think this would make a superb soup base!  :)  If you are garlic sensitive, you may want to opt out of the garlic powder, and just stick with the fresh garlic.

Herbed Butter:
Cream about 1 tbsp of butter and the finely minced garlic and the finely minced tarragon together.  Spread on freshly sliced baguette.

I hope you enjoyed it!  (Pics posted on 1.29.10)