Lemon Rosemary Chicken
3 chicken breasts
1 tablespoon olive oil
1 onion, chopped,
4 small red potatoes, chopped
2 carrots, chopped,
1 lemon, cut into chunks*
Sprigs of rosemary, torn apart
1 garlic clove, minced
1 cup chicken stock
Salt and pepper to taste
In a large wok-type pot or Dutch oven sear the outsides of the chicken breasts in oil. Add onion, potatoes, carrots, and lemon. Cook for a few minutes on high and add chicken stock, rosemary, garlic, salt, and pepper. Simmer on medium-low for an hour or until chicken is cooked through and vegetables are tender. Stir occasionally. Serve with a little rice or with rolls.
I find that the beauty of cooking something like this is that you can add anything you have in your vegetable drawer or modify it to your tastes. Experiment; that is my only request. :)
*I seeded the lemon and after the chicken was cooked the lemon rinds were soft as they had been simmering in the chicken stock for an hour. I didn’t eat them and picked them out though you could eat them; more vitamin C, no?
I made this up last night for my mom and dad’s anniversary and they loved it. It has a tangy lemon-rosemary sweet taste that is not to overpowering.
3 comments
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2009/06/03 at 5:51 pm
eliciaruth
this was yummy.
2009/06/16 at 1:49 pm
hashamayim
should we make this? or orange chicken again?
(i silently vote for orange chicken, and for the creation of a tradition)
2009/06/16 at 7:14 pm
louiseinmoccasins
of course orange chicken!!!!!! i am so excited that you get back today. ohhhh myyyyy.