Garlic grilled chicken with rosemary and lemon. No matter how you describe it, all of those things are delicious and classic accompaniments to chicken.
Hiiiiya! It’s Stephanie here from @cookbycolor sharing a recipe for this simply delicious Rosemary, Lemon and Garlic Grilled Chicken. No matter what time of year it is, there's nothing like a roasted chicken with rosemary, lemon, and garlic. So delicious.
Please don’t mind that this chicken missing a wing. I literally couldn’t help myself, so I had to test it to make sure it was safe, ya dig? The verdict? Well, I enjoyed it before I remembered I needed a picture. Take away? It’s irresistible.
This chicken will easily serve our small family 6 meals + the goods for a delicious broth. You have a perfect protein-building block to work with, so stick with me here.
This recipe comes together fast because what you're doing is removing the backbone of the chicken, or spatchcocking it. With the backbone removed, you can lay the chicken flat right on the grill and it cooks more quickly and evenly. If this sounds like something you're afraid to do or don't know how to do, you can ask your butcher to do it, try your hand at it yourself (take a spin through YouTube), or find a grocery store that sells them already prepped that way. (Thanks, Wegmans!) All this needs is a quick rub down with lemon juice, rosemary, and garlic, and some salt and pepper. And boom, you're good to go.
Just about anything tastes great with chicken. It's true, right? Roasted potatoes (sweet or white or even Yukon golds), green beans, steamed broccoli, or a giant salad. It's something you can make all year round and vary the side dishes accordingly; in the summer, serve alongside grilled vegetables. Chicken will keep in the fridge for up to 4 or 5 days. You can portion this out into airtight meal-prep containers if desired, or just leave the whole thing in the fridge, as is, and cut off what you need, as you need it. Talk about low-fuss meal prep!
This recipe uses lemon, but feel free to use lime if you want instead, or even orange. Chicken and citrus get along well together, in general.
Vary the herbs, too. Thyme, cilantro, sage, parsley, marjoram, chives—these are all great herbs that work with chicken.
If you don't have garlic, or want to vary things, try chopped shallots or red onion instead.
For dinner tonight, we can have chopped chicken breast with roasted potatoes and a simple salad. Maybe tomorrow we will mix it with mayo, celery, apples, and curry powder to make a to-die-for chicken salad that can be wrapped, sandwiched or set atop a #BAS.
The point? You have prepped protein for the week, or at least a few days. With minimal effort, it can feed us as is, or can be repurposed in endless ways. Soup, salad, stews—the sky is the limit.
I am always featuring easy ways to reinvent leftovers in creative, delicious ways @cookbycolor and would love for you to join the #cookbycolor community. Check it out!
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