Baked Rosemary Chicken With Polenta Rsc Recipes

BAKED ROSEMARY CHICKEN WITH POLENTA #RSC

Steps:

• In a large skillet, over medium high heat, brown chicken well on all sides in oil, about 10 minutes.
• Meanwhile, prepare the polenta by heating the water to boiling and stirring in the cornmeal or grits; continue to cook, stirring occasionally until chicken is browned.
• Preheat oven to 375 degrees F; butter a baking dish large enough to hold all the chicken.
• Stir corn, peppers, and cheese into the polenta mixture (it will still be quite runny); season with a pinch of salt and/or pepper if desired.
• Pour polenta into baking dish, arrange chicken legs on top of the polenta and cover with rosemary, then sprinkle tomatoes around the outside edges; cover tightly with Reynolds Wrap aluminun foil.
• Bake until chicken is cooked through, about 50 minutes; sprinkle chicken with fresh lemon juice and serve.

BAKED LEMON ROSEMARY CHICKEN

Steps:

• Preheat oven to 425 degrees.
• In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated.
• Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.

ROSEMARY, SAGE & THYME SEARED, BAKED CHICKEN

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Clean your chicken with vinegar and one lime or lemon and pat dry.
• 3. Coat top of chicken and under skin with dry seasonings. Drizzle grape seed oil lightly and massage seasonings in chicken. Repeat for bottom.
• 4. Place an oven safe safe pan on medium high on the stove and drizzle grape seed oil.
• 5. Place chicken in pan face down and sear until golden or almost crisp.
• 6. Flip chicken and place a square of butter under each chicken skin tightly and on top of each chicken.
• 7. Add onion, sage, thyme, rosemary, minced garlic, Worcestershire sauce around chicken.
• 8. Place in oven at 400 degrees for 40 minutes.
• 9. Baste chicken at the 25, 10, and 5 minute mark.
• Take out and enjoy.
• Pair with asparagus and sour cream cheddar mash and use remaining 1/4 butter.

ROSEMARY BAKED CHICKEN

Steps:

• Preheat oven to 450. Lightly spray baking pan with cooking spray. Rinse chicken and pat dry. Pour milk into a shallow dish. Combine breadcrumbs and rosemary in another shallow dish. Coat chicken with milk, then roll in breadcrumb mixture. Put chicken in pan and bake for 20 to 25 minutes or until no longer pink.