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Category: Chicken

Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

Tuscan Inspired Lemon-Rosemary Chicken with Cannellini Beans & Roasted Squash-Arugula Salad

There’s something so fulfilling about roasted chicken and this sense of satisfaction is universal. The warm aromas that fill the kitchen while it cooks are comforting and feel like home. I love the different ways you can roast chicken with endless herbs and veggies- somehow lemon and rosemary end up on the rotation more often than others. There is something magical about how this combination marries with garlic and olive oil. You can develop deep flavors in this  simple recipe. The cannellini beans are creamy and filling and beautifully absorb the rosemary, garlic + lemon. The kitchen will smell divine too.

Once the salad is made, serve with chicken and a nice glass of white wine. If you’re inspired by the rustic Tuscan flavors, try a nice Vermentino. Tuscany is known mainly for it’s red wines but there are lovely whites as well from the coastal regions of Tuscany known as “La Costa Toscana!” Just the name is divine! (forgive me, I’m taking Italian lessons and I’m in love with the language). According to Zester Daily, “Vermentino should have an appealing sapidità, a difficult word to translate into English — “sapidity”. Essentially it should leave you wanting another taste, or indeed another glass.”                  No arm twisting required here…

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Lemon-Rosemary-Garlic Chicken with Cannellini Beans

 

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Roasted Squash-Arugula Salad

 

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Musical Inspiration:

Andrea Bocelli, Melodramma (Vivere Live in Tuscany)

 

Rosemary Skewered Chicken

Rosemary Skewered Chicken

This recipe is simply delicious, healthy and fun to make!

The rosemary stems replace regular skewers for a beautiful presentation while adding another layer of flavor. Just add chicken and veggies to the skewers, bake and voila! A healthy meal awaits.

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Rosemary/Thyme Grilled Chicken with Walnut Dijon Kale Salad

Rosemary/Thyme Grilled Chicken with Walnut Dijon Kale Salad

This recipe is simple and satisfying and an perfect for a casual dinner with friends or family or just  your fabulous self. I often make this for family gatherings on weekend afternoons. The ease in effort allows me to spend more time with my loved but still host a wonderful meal. In the summer I love using fresh herbs from my garden for the marinade and dressing and grill the chicken outside in the backyard. Of course that is not a requirement, the recipe also works well with an indoor stove top grill.

 

A quick note on homemade vinaigrettes: 

Once you know the ratio of acid to oil, you don’t need a recipe. The traditional formula is 1 part acid to 3 parts oil, but this varies depending on the acid used and your personal taste. Many people prefer a 1 to 2 ratio of acid to oil. So experiment and see what you like!

Vinegar range in acidity from about 4 to 7 percent. The higher the acidity, the sharper the pucker power, and the more oil you’ll need to balance it. For example, Rice vinegar is less acidic so it needs less oil than others.

Freshly squeezed lemon juice is often used in place of vinegar, but it’s slightly more acidic than some vinegars, so it may require a bit more oil. Over time, fresh lemon juice loses some of its punch, so it’s best to make a small batch and use it up quickly. Many vinaigrettes include a combination of vinegar and lemon juice.