Recipe Page: Rosemary

Rosemary Lemon Roast Chicken

Duration: 2 hours

Lemony richness with a rosemary flavour.

Utensils

  • Roasting pan

Ingredients

  • 1 whole chicken (about 4-5 pounds)
  • 3 tablespoons fresh rosemary, chopped
  • 2 lemons, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup chicken broth

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken cavity with salt and black pepper. In a small bowl, mix chopped rosemary, minced garlic, and olive oil to create a paste.
  3. Rub the rosemary and garlic paste all over the chicken, including under the skin.
  4. Place sliced lemons in the chicken cavity and tie the legs together with kitchen twine.
  5. Transfer the chicken to a roasting pan and pour chicken broth into the pan.
  6. Roast in the preheated oven for 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C), basting with pan juices every 30 minutes.
  7. Allow the chicken to rest for 10 minutes before carving.

Rosemary and Parmesan Roasted Vegetables

Duration: 45 minutes

Delicious roasty flavours with a mix of combined tastiness.

Utensils

  • Baking sheet

Ingredients

  • 4 cups mixed vegetables (potatoes, carrots, Brussels sprouts, etc.), chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the mixed vegetables with chopped rosemary, Parmesan cheese, olive oil, salt, and black pepper until evenly coated.
  3. Spread the vegetables on a baking sheet in a single layer.
  4. Roast in the preheated oven for 30-35 minutes or until the vegetables are golden and tender, stirring once halfway through.
  5. Remove from the oven and serve the rosemary and Parmesan roasted vegetables.

Rosemary White Bean and Kale Soup

Duration: 45 minutes

Flavourful, filling and full of tasty goodies.

Utensils

  • Large pot

Ingredients

  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Red pepper flakes for a bit of heat (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until softened.
  2. Add minced garlic and sauté for an additional minute. Stir in chopped kale and cook until wilted.
  3. Add white beans, fresh rosemary sprigs, and vegetable broth to the pot. Bring to a simmer.
  4. Reduce heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
  5. Remove the rosemary sprigs and season the soup with salt, black pepper, and optional red pepper flakes. Serve the rosemary white bean and kale soup hot.