August 28, 2010

Rosemary Chicken

Some of our sweet friends, Emily and Mark, shared this chicken recipe with us and we loved it! This couple has given us wonderful ideas with their fabulous culinary and herbology skills and I can't wait to share more of this with you in the near future.


1/2 cup dijon mustard
chicken (however much you need to feed your family.... I used two chicken breasts)
1 TBSP rosemary - dry or fresh
2 TBSP olive oil
4 cloves of garlic-minced or pressed
1 tsp salt


1. Preheat oven to 415 F
2. Quarter your potatoes and place with the carrots in your dish.
3. Drizzle with olive oil, salt and pepper and then place in oven for 15 minutes
4. Combine olive oil, mustard, garlic, rosemary, and salt together. Slather the chicken in this.
5. Add the chicken to the veggies in the oven and bake for 45 more minutes at this temperature
6. Bon appetit

1 comment:

Boo said...

This is really good, just dont feel pressured to pour all the rest of the mustard mix into the potatoes. It will all taste like mustard.