Rosemary Chicken Recipe
What to do? What To Do?
I had a large package of Chicken thighs, from one of those big box, member stores... 5 lbs total. The price was right, but, what to do? I split the package, froze half and struggled. We eat some chicken now and then... like many nights. So, Time for something new.
Baking Chicken and Prep
Place a decent amount of Bread Crumbs on a plate. Mix in plenty of garlic powder, a little cinnamon, fresh ground black pepper, and some fresh cracked Sea Salt. I use a Himalayan Pink Course Salt, but you can choose whatever you prefer. (You'd be wrong to go a different route though). Mix thoroughly.
Take some tongs, and grab your chicken pieces, and roll them into the bread crumb/spice mix. Coat nicely, all sides, evenly but no worries about thick coating completely... this is just to get some texture.
Take some tongs, and grab your chicken pieces, and roll them into the bread crumb/spice mix. Coat nicely, all sides, evenly but no worries about thick coating completely... this is just to get some texture.
Arrange them on a hotel sheet pan.
I prefer the thicker hotel sheet pans, as they evenly retain and distribute heat. Next up, zest a lemon or two, over the pieces. I also zested an orange, but again, up to you. I squeezed the lemon, as well, and drizzled the juices on the chicken. After lemon, I sprinkled more of the breadcrumb/spice mix over top, and then, added a but of rosemary on each piece.
Bake the chicken at 375 about 35-40 minutes... depending on your oven and your amount of chicken.
Rosemary Garlic Chicken
Be Merry. Do good. Don't be an JackAss.
