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
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Wash chicken. Combine flour, sage, rosemary, brown sugar in large plastic bag. Add chicken and mix everything well.
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Transfer to large bowl. Season with vegeta and paprika.
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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.
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Serve with mashed potatoes and sauteed carrots.