Posted in Recipes, What's for Dinner Mom?

Rosemary & Garlic Baked Chicken

Rosemary & Garlic Baked Chicken

Chicken Rosemary and Garlic bake
When I made the nut roast in the previous posting I knew I needed an accompaniment to satisfy the carnivores I live with.  Not only that, it also required some type of sauce because much to my exasperation there are those in my house who will not eat ‘dry’ food and their choral cries of ‘where’s the gravy?’ resound when it is lacking.  I’m fond of reminding them that it is a sauce and not a soup.  This need to coat every mouthful in a layer of liquid is beyond my comprehension and it annoys me.  Yes, it annoys me!  Not that I don’t enjoy a tasty gravy or a piquant sauce myself because I do but only when it’s appropriate.  I do not find it necessary for every meal.  I love texture, I love flavour, I love bite and I love crunch.  I believe that every meal should be different.  Thus evolved this rosemary and garlic chicken.  While I was more than happy with nut roast as a main with rocket leaves, the heathens had it as a side to this chicken which they loved.
Nutroast with Chicken Bake
It’s a simple dish made with very cheap cuts of chicken and needs no minding.  Some potato wedges cooked alongside would make economical use of your oven and if you leave their skins on, even less work for you.  Perfect for cold evenings it would work equally well with rice or pasta.
Chicken Rosemary and Garlic close-up
Rosemary & Garlic Baked Chicken
You will need:
6 chicken oyster thighs
2 tbsp olive or rapeseed oil
2 sprigs rosemary
3 cloves garlic
400g tin plum tomatoes
Pre-heat the oven to 180C.
Heat the oil in a large ovenproof pot on the hob – medium to high heat.
Sear the chicken for 5 minutes turning occasionally until it’s beginning to brown and stick.
Add crushed garlic and chopped rosemary, mix it around the pan and cook for a minute.
Add the tinned tomatoes breaking them up with a wooden spoon, mix everything around and then transfer the pot to the hot oven and cook for 40 minutes.
‘Til next time, Sheila