On the way back from the beach {sniff} I scoped out recipes.  I wanted something simple, delicious, and  that I didn’t need to make a big grocery trip for.  I opened an email from Saveur (God bless technology) and this mouth-watering looking Rosemary Chicken looked simple enough. I made a quick stop at the DeKalb Farmer’s Market to pick up what I needed…chicken and a lemon (which came to $5.88.  Not bad for dinner for two), and headed home to throw together this super-quick meal.

I served the chicken and pan juices over whole wheat linguine.  (I also made a side of Roasted Broccoli, but thought the plate looked prettier sans the veggies :0)


An amazing meal

Rosemary Chicken

Printable Recipe

  • 4 whole skin-on chicken legs and thighs
  • salt and pepper, to taste
  • 1⁄2 cup flour, for dredging
  • 1⁄4 cup extra-virgin olive oil
  • 1 cup white wine
  • 3 sprigs fresh rosemary
  • 2 fresh bay leaves
  • Juice of 1 lemon
1. Heat oven to 425˚. Place chicken pieces in a large ziplock bag and season generously with salt and pepper. Dump flour into bag and shake chicken so it’s totally coated. Heat oil in an iron skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1 1⁄2 cups water and bring to a boil. 
2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove chicken from the oven; stir in lemon juice. Serve chicken with the pan sauce. 

SERVES 2 hungry people

Carrots Worth Dangling

June 3, 2011

I roasted these organic carrots on the grill.  To make a batch at home, simply layer a cookie sheet with aluminum foil, scatter carrots on top and drizzle with olive oil and a few pats of butter.  After a few sprinkles of salt and pepper, lay another sheet of aluminum foil on top and seal.  I laid the pan on the grill and let the carrots roast while we grilled corn and burgers on the other side, about 30 to 40 minutes.   Once removing them from the grill sprinkle with a little dill (fresh or dried) and serve.  The roasting brings out such a candy-like sweetness, you could serve them for dessert!

Roasted Carrots

  • Two bunches organic carrots
  • 1 Tbs Butter
  • 1 Tbs Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • Dill to taste
Roasted Carrots

Sweet Roasted Carrots