Usually, when I roast chicken legs or thighs, I do it in my big roasting pan with root veggies, some oil and poultry seasoning and a generous heap of rosemary. Lately, I’ve been growing rosemary on my kitchen counter and it smells so good I want to put it in everything. My kitchen window is usually open if I’m in there cooking or baking so the breeze blows through my little plant and makes it even more inviting.
For the first three days of this little project, I’ve grilled beef so today I wanted to do something different and immediately knew I was going to use rosemary if I was going with chicken. This is hardly a recipe at all, all you’re really doing is marinating it in some olive oil with pepper, basil and a whole lot of rosemary. I used both fresh rosemary from my little kitchen plant and ground rosemary from the pantry for a bigger kick of flavor.
enough oil to cover your chicken in your chosen dish
1 teaspoon black pepper
2 teaspoons basil
1 tablespoon fresh rosemary
2 teaspoons ground rosemary
I grilled these chicken breasts for almost half an hour because I’m terrified of undercooked chicken. I personally wouldn’t grill them for any less time than that, but it really all depends on the thickness of the breasts as well.
I served this with corn and a rice pilaf because my mother is Greek so I pretty much always serve rosemary chicken with a rice pilaf.