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Posts Tagged ‘rosemary bread’

I mentioned yesterday that my neighbor has invited me to raid his herb garden anytime I want.  Afraid I might not venture into his backyard and help myself, he showed up at my front door two days ago with three ziploc bags: Fresh oregano, fresh thyme and fresh rosemary.  He freely admits he’s not a cook; the herbs in his garden are there to be available  to his son (who is a great cook), when he visits.  I think because he doesn’t cook, he didn’t realize that I could never use up all these herbs while they’re still fresh – I think they’re destined for the freezer in another day or so.

Ah hah!  I found two recipes online that would utilize all three, at least I could make a dent in my bounty.  Last night I made ROSEMARY BREAD and while it was cooling, I prepped some chicken quarters for today’s recipe;  LEMON and OREGANO CHICKEN.  It uses thyme, oregano and basil.  We had it for dinner tonight and Peter was amazed at how delicious marinated chicken tastes and he prefers chicken breasts not the dark meat quarters.  It’s really easy!

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photo by David Prince

LEMON and OREGANO CHICKEN

1 (3 1/2 -4lb) whole chicken cut up or the equivalent weight in breasts, legs, thighs

Fresh basil torn into pieces

2 garlic cloves minced

1 lemon / zest and juice

1/4 cup of fresh oregano

2 TBS fresh thyme

3 TBS balsamic vinegar

Kosher salt and ground pepper

1 pinch of red pepper flakes

1/4 cup olive oil

Whisk olive oil, vinegar, lemon zest and juice, oregano, thyme, basil, garlic and crushed pepper.  Put the mixture in a large ziploc bag and add the chicken.  Let it marinade 1-2 hours or overnight.  I opted for overnight which also means all the next day.

Season the chicken with salt and pepper and grill breast side down (or skin side) on medium high with lid closed for 10–15 minutes and charred.  Flip over and cook till the chicken registers an internal temperature of 160º.  Let rest 10 minutes.

This recipe is a variation of Martha Stewart’s Grilled Chicken with Lemon and Oregano

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