Tuesday, 8 July 2008

Roast Chicken With Lemon & Rosemary

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region and the name derive from the Latin name rosmarinus, which literally means "dew of the sea". The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which complements a wide variety of foods. It is is extremely high in iron, calcium, and Vitamin B6.


For today's quick and easy meal, I will like to share with you one of our favour way to roast chicken wings. It's pretty easy to prepare and bursting with juicy taste and scented with the aroma of the herbs.Posted by Picasa

Ingredients: (serves 2)
4 - 6 Chicken Wings, washed and tuck-in
3 - 4 Cloves of Garlic, thinly sliced
6 Slices of Lemon
1 Spig of Rosemary
1/2 Tablespoon of Lemon Juice
Pinch Of Salt
Ground White/Black Pepper
5 - 10g of Butter, optional

Methods:
1. Washed and pat dry the chicken wings then tuck in the wings.
2. Marinate the Chicken Wing with garlic, lemon, rosemary(the leave only), salt and pepper for at least 1 hour or leave it over night in the fridge.
3. Preheat the oven to about 180 degree, place the marinated chicken wings in the baking dish and top each wings with the lemon and garlic slices from the marinate and a little cubes of butter(optional) and bake for about 20 - 30 minutes(depend on the oven) until golden brown and cooked through. (turn the wings once or twice to have even baking colour)
4. Served with baked potato, fries, spaghetti or as finger food.

OR (in order to cut down the baking time)
3. Place the marinated chicken wings in a microwave oven and cooked on medium heat for about 5 - 8 minutes.
4. Remove from the microwave and place it in baking dish and top with a tiny dot of butter and arrange the lemon and garlic slices on top of the chicken wings.
5. Bake in an oven toaster for about 15-20 minutes turning the wings at least thrice until down.

Notes:
a) You can buy those mid-joint or drumlets to make this dish depending on your preference.
b) If you can't get hold of rosemary you can ombit it but add in more garlic slices instead.

2 comments:

  1. Wow, this looks delicious!! I also like Rosemary and it is such a versatile herb! I shall give this a try some day! =D

    ReplyDelete
  2. Hi Ellena

    Came over from M4M. I love roast chicken with rosemary too. Off to read the rest of your blog.

    ReplyDelete

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Ellena (Cuisine Paradise)

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