Grilling Recipe: Rosemary Lemon Chicken

We wanted to enjoy a simple, grilled chicken for dinner, ad were looking for a great recipe, and some interesting ideas to turn the chicken into something special. After a little searching, we found our answer in rosemary and lemon.

Before grilling, we marinated the chicken overnight in a simple mixture of oil, lemon juice, garlic, and chopped rosemary. The real secret to adding even more flavor to this dish is how you baste the chicken while it cooks. Instead of using a brush, dip a small bunch of rosemary sprigs in olive oil and brush the chicken. This keeps the chicken nice and moist and results and delightful, garlicky chicken, with a very strong, delicious rosemary flavor. Keep reading below for this fantastic recipe...

Grilled Rosemary Lemon Chicken

Ingredients

• 4 boneless, skinless chicken breast halves
• 2 tablespoons plus 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh rosemary, minced, plus 4 sprigs rosemary, whole
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cloves garlic, minced
• 1 large pinch paprika

Directions

1. Whisk together the lemon juice, 2 tablespoons olive oil, mustard, garlic, chopped rosemary, salt, pepper, and paprika. Add to a large zipper-lock bag. Add the chicken to the back, turn to coat the chicken, seal the bag and chill for 3 hours or overnight.
2. To cook, heat the grill to medium-high. Let the chicken come to room temperature. Brush the grill grates with olive oil. Brush the marinade off the chicken then place the chicken on the grill. Put the remaining 1/4 cup olive oil in a small dish next to the grill with the sprigs of rosemary. Dip the tops of the sprigs into the olive oil and occasionally baste the chicken with the sprigs until the chicken is cooked through (about 3-4 minutes per side).
3. Serve the chicken hot with roasted vegetables.
4. Enjoy!

Highly Addictive Flatbread Recipe: Rosemary, Potatoes & Goat Cheese

Flatbread is great for so many reasons. You can put just about anything on it and it’ll taste amazing (yay, fridge clean out day!), the dough can be frozen and used in myriad ways later on, and you will feel heroic after making the dough from scratch. Or you can use store-bought pizza dough and feel heroic for being a time saver. Either way you’re a hero. This Potato and Goat Cheese recipe is a win-win, take our word for it and get cooking!

Rosemary Potato and Goat Cheese Flatbread

(Serves 2-4 as dinner; 6-8 as appetizer)

Ingredients

For the dough:

• 1 1/2 teaspoons active dry yeast
• 1 1/4 cups warm water; warm, but not hot to the touch
• 2 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 2 tablespoons garlic-infused olive oil

OR 1 lb. store-bought pizza dough 

Note: Using all of the dough doubles serving size. If you'd like to make the serving size listed up top, just use half of the dough you make, and the extra dough can be refrigerated or frozen for later use! 

For the potato topping:

• 2 tablespoons olive oil, divided
• 8 ounces small yellow potatoes, very sliced thinly (about 5 to 6 potatoes)
• 1 sprig rosemary roughly chopped; rosemary to garnish, to taste
• 4 ounces soft goat cheese
• coarse sea salt and freshly ground black pepper

Directions

For the Dough:

1. When ready to bake, preheat oven to 450º F
2. Sprinkle the active yeast over the cup of warm water. Set aside until yeast dissolves completely. 5-10 minutes.
3. In a mixer (using hook attachment) mix flour and salt, and add the olive oil and the yeast mixture. Keep on a low-medium speed for 3-5 minutes, or until dough is elastic and smooth. Add 1-2 tablespoons of flour if dough is extra sticky.
4. Place dough in a large, greased bowl and cover with plastic wrap. Set aside in a warm, dray, draft-free place to rise and double in size. Roughly 45 minutes.
5. Uncover and punch down dough, then form into a ball. If not using dough immediately, wrap it tightly in plastic wrap and refrigerate.

For the Flatbread:

1. Divide dough in half* and place and roll out thinly, on a baking sheet, in a large rectangle. Brush 1 tablespoon of olive oil all over and pierce the surface all over with a fork to prevent dough from rising.
2.  In a large bowl, toss the potatoes and chopped rosemary with the remaining olive oil. Place the sliced potatoes, herbs and crumbled goat cheese on the dough and season generously with salt and pepper.
3. Bake flatbread for 13-15 minutes, or until the dough is crisp, the potatoes are golden and the cheese has melted.
4. Remove from oven and garnish with more rosemary and salt and pepper.
5. Slice and serve immediately.

Easy Side Recipe: Garlic and Herb Roasted Home Fries

Potatoes are fantastic accompaniment to almost any dish, it just depends how you decide to make them; here, we decided to go with the classic “wedge”. While you could slice your potatoes, throw ‘em in the oven and call it a day, adding our special seasoning makes this a side dish that’s impossible to turn down: cheese, paprika, garlic and rosemary give this finger food some tasty elegance. If you’re tired of French fries or mashed potatoes, or if you just want to switch things up before going back to your trusty favorites, make these—they’ll give your regular sides a run for their money!

Garlic and Herb Home Fries

Serves 6

 Ingredients

• 5 russet potatoes
• 3-4 tablespoons extra-virgin olive oil
• 3 tablespoons parmesan cheese
• 2 sprigs rosemary, stem removed, finely chopped
• 4 cloves garlic, minced
• 1/4 teaspoon paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 425º F.
2. Wash potatoes and cut in half, lengthwise. Then cut each half into 4-5 wedges (like sliced pickles).
3. Put potatoes in a large Ziploc bag and pour in olive oil, rosemary, garlic, paprika, sea salt and pepper. Shake well to coat each wedge.
4. Transfer potatoes to a baking sheet and bake for 25 minutes, or until brown and tender.
5. Flip potatoes over and roast for another 10-15 minutes, or until other side is brown and potatoes are cooked through.
6. Remove from oven and sprinkle with parmesan. Optional: serve with sour cream.