Lemon Rosemary Chicken by Simply Recipes

Skillet Lemon Rosemary Chicken

If you don't have fresh herbs, use half as much of a dry Italian herb mix.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Yield: Serves 3 to 4

INGREDIENTS

• 2 Tbsp fresh rosemary, chopped
• Zest of one lemon (1 to 2 teaspoons)
• 3 cloves of garlic, roughly chopped
• 2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 1 Tbsp olive oil
• 2 Tbsp lemon juice

• 2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 pieces)
• 2 Tbsp olive oil
• 4 cloves garlic, peeled and crushed
• 3 or more shallots, peeled, halved (optional, can use 1/2-inch thick wedges of red onion, or skip)

METHOD

1 Place the rosemary, lemon zest, chopped garlic, salt, and pepper in a mini-chopper and pulse until well ground. (If you don't have a mini-chopper, just mince the rosemary and garlic very fine, and mix with the rest). Then add the tablespoon of olive oil and pulse again.

2 Place the chicken thighs in a (non-reactive) bowl and rub all over with the rosemary lemon herb rub. Arrange the thighs skin-side down and sprinkle with the lemon juice. Let marinate for an hour at room temperature, or chill several hours or overnight, and let sit at room temp for an hour before cooking.

3 Preheat oven to 350°F. Heat 2 Tbsp olive oil in a cast iron (10 to 12-inch) or other large relatively stick-free oven-proof skillet (hard anodized aluminum will work well) on medium high to high heat. As soon as the oil is shimmery hot, pat dry the chicken thighs with paper towels and lay them skin-side down in the pan. Sear the thighs without moving them for 3-5 minutes or until nicely browned. Turn the thighs over in the pan so they are skin-side up. Remove the pan from heat.

4 Place garlic cloves and either shallots or onion wedges in between the chicken thigh pieces in the pan. Place in the oven and cook for 20 minutes or until the internal temperature of the chicken thighs reach 175°F.

Remove from oven.

As a safety note (having burned my hand in the past), I recommend rubbing an ice cube on the handle of the hot pan as a way to cook it down quickly. Then be sure you keep the handle covered with a pot holder so that someone (including yourself) doesn't inadvertently pick up the pan with the hot handle on their bare hands.

Serve with a side of rice, pasta, bread, or potatoes, or over a bed of baby arugula or spinach leaves for a low carb option.

Simply Recipes http://www.simplyrecipes.com

Read more: http://www.simplyrecipes.com/recipes/skillet_lemon_rosemary_chicken/#ixzz3SVV4WwuH

Baked Chicken by Mayo Clinic

Healthy Recipes

Recipe: Baked chicken and wild rice with onion and tarragon

By Mayo Clinic Staff

Serves 6

Ingredients

1. 1 pound boneless, skinless chicken breast halves
2. 1 1/2 cups chopped celery
3. 1 1/2 cups whole pearl onions
4. 1 teaspoon fresh tarragon
5. 2 cups unsalted chicken broth
6. 1 1/2 cups dry white wine
7. 3/4 cup uncooked long grain rice
8. 3/4 cup uncooked wild rice

Directions

Preheat the oven to 300 F.

Cut chicken breasts into 1/2- to 1-inch pieces. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool.

In a baking dish, combine the wine, remaining 1 cup chicken broth, and rice. Let soak for 30 minutes.

Add the cooked chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry. Serve immediately.

http://www.mayoclinic.org/healthy-living/recipes/baked-chicken-and-wild-rice-with-onion-and-tarragon/rcp-20049636

Nutritional analysis per serving

Serving size :About 2 cups

• Total carbohydrate 37 g
• Dietary fiber 2 g
• Sodium 180 mg
• Saturated fat 1 g
• Total fat 3 g
• Trans fat 0 g

• Cholesterol 73 mg
• Protein 21 g
• Monounsaturated fat 1 g
• Calories 330
• Sugars 0 g

Heart Spinach Calzones by superhealthykids.com

Heart Shaped Spinach Calzones

1 pkg yeast (or 1 Tablespoon of yeast)

1 Tbsp sugar

1 cup warm water

1 tsp salt

3 Tbsp olive oil

1 1/2 cup white flour

1 1/2 cup whole wheat flour

Filling: 3/4 cup mozzarella cheese

1 cup marinara sauce

1 cup chopped fresh spinach

Instructions 

1. Combine yeast, sugar and warm water and let set for 5 minutes. Mix remaining ingredients and then add yeast mixture. Let dough rise, in a warm place, for about 30-45 min., until double in size.

2. Roll out a small portion of the dough at a time, cutting two equal sized hearts with a cookie cutter. Fill middle with filling, thin layer marinara sauce, cheese, and spinach, and then crimp edges with a fork. Set on baking tray. Bake at 425 for 10-15 minutes until lightly browned. Test to make sure dough is done baking. Serve with marinara sauce for dipping.

Additional Filling Ideas: -Pineapple Tidbits -Diced Green Pepper -Sliced Black Olives -Sliced Mushrooms

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