Easy Rosemary Chicken Recipe
October 9, 2016 - 2 Comments
One of the best things about having your own garden is that you have fresh herbs right at your fingertips! Having access to fresh organic rosemary just calls for a great Rosemary Chicken.
I wanted to use a flour breading on this recipe that would make an amazing crispy chicken. I combined flour with fresh rosemary and sage from my garden. Then I added brown sugar to add a bit of a sweet taste to it.
Combine everything in a large plastic bag and mix well with your chicken, then transfer everything to a large bowl. Season some more with Vegeta seasoning and paprika.
A cast iron skillet does an awesome job in making your chicken crispy on the outside. This is always a great thing to do just before you bake it 🙂
When you are done with the skillet and the chicken has this perfect golden brown look, transfer it into a large baking dish and bake at 425 degrees F for about 45 minutes.
I always love some vegetables on the side with my chicken and mashed potatoes. This time around, I went for some amazingly delicious sweet sauteed carrots, and they sure complete the meal.
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- 5 lbs chicken cut up
- 1 cup flour
- 4 leaves sage fresh chopped
- 4 tbsp rosemary fresh chopped
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp Vegeta seasoning
Wash chicken. Combine flour, sage, rosemary, brown sugar in large plastic bag. Add chicken and mix everything well.
Transfer to large bowl. Season with vegeta and paprika.
Heat a cast iron skillet over medium high heat. Fry chicken on each side until golden brown. Transfer into a large baking dish and bake for 30-45 minutes or until internal chicken temperature reaches at least 160 degrees F.
Serve with mashed potatoes and sauteed carrots.