Saturday, July 28, 2012
Rosemary Chicken and Roasted Broccoli
Anyway, this turned out to be really, really good (and not because I was STARVING by the time dinner rolled around).
You're going to need:
4 chicken breasts
4 cloves of garlic, chopped
zest of lemon
2 Tbs fresh rosemary
3 Tbs olive oil
1/2 tsp sea salt
1/2 tsp pepper
Ok, for starters, I didn't have any lemon to zest so I used a lemon infused olive oil from Olive Creations. When it came to the rosemary, I pulled the sprigs off of the stems and kinda roughly chopped it.
Get a big bowl and mix up the garlic, rosemary, olive oil, salt and pepper. Toss in the chicken breasts and make sure they're completely covered in the marinade. Let it marinade for 30+ minutes. Obviously, the longer the better. I think I let it go for about 4 hours.
Preheat your oven to 400F (205C). Heat up a large pan over medium high heat. You shouldn't need to add any more fat to the pan since you marinated it in so much oil. Once it's very hot, place the chicken breasts in the pan and let them cook for 3 to 5 minutes on either side. DON'T flip them back and forth. Let it cook on one side and when you can turn them with no resistance then it's time to flip to the other side and let it cook on that side for the same amount of time.
Remove the chicken from the pan, and place in a dish to put in the oven that you've pre-heated. Put them in for about 15 minutes so that they can finish cooking (NO pink).
Now, when I was done cooking these I wrapped them up in foil and put to the side so I could roast some broccoli really quick. I did this for the first time last week and I don't think I'll ever steam broccoli again. Roasted broccoli is AMAZING!
All you need to do is turn the oven up to 500F (260C). Toss the broccoli (3 to 4 large crowns) in a large bowl with about 3 Tbs of olive oil and 5 to 6 cloves of minced garlic. Put it in the heated oven for about 10 minutes give or take. When it's done, just put it on your plates, unwrap that chicken and NOM NOM NOM!
I didn't feel like it was missing anything without the lemon zest, in fact I think the lemon would have been overpowering. The lemon olive oil was perfect. I could smell it while it was cooking and had a hint of it while I ate it.