Entrée
Garlic Butter Baked
Rosemary Chicken
Rosemary Chicken
The recipe uses a whole chicken, but any poultry will do. Wings, Breasts and legs work too.
I never used to think of Rosemary as a spice that Black people use. I never saw it in anyone’s kitchen. Doesn’t mean it wasn’t there. I just never saw it. Then I remembered my grandma’s baked chicken, and that insane aroma that always filled her house. But I could never put my finger on what it was until I found this recipe: It was rosemary and white wine that made her chicken smell and taste so amazing. This recipe works with any poultry…turkey, Cornish hens, or just your favorite chicken pieces. I’m a huge fan of garlic butter chicken wings. If you want the meat falling off the bone, use tenderizer.
Garlic Butter Baked Rosemary Chicken
Garnish & Serve
Play the video to see how the end result looks. Personally, I don’t find it necessary to shove whole carrots up my chicken’s ass. That just seems kinda rude to me. This poor chicken already gave up its life to feed me. It’s not necessary to rape it too. And I’m not a fan of putting fruit on my meat either, but that’s just me. I’ve used fruit juice to flavor my barbecue, but fruit with meat isn’t really my thing. But do you see all this butter?!! It’s just vulgar! It’s a stroke on a plate, like the chicken is saying “I’m dead, but I’m taking you with me”. The great thing about this recipe is that you don’t really need sides. You’ve already put them in the pan to cook in garlic butter. So just serve and enjoy!!
SErving NOtes:
Obviously, you don’t have to make the veggies and rice with the chicken. I just thought it was a really neat idea to cook the whole meal at one time in one pan. But leaving out the veggies and stuff has the advantage of giving you some wiggle room when it comes to side dishes. In which case, you can treat it like every there baked chicken in the world and serve it with mixed vegetables and potatoes, and a nice salad on the side. But if you really want to get garlicky and starchy with it, make a side of rice, some garlic mashed potatoes, and get yourself a baguette and make garlic bread.
Now bear in mind, that all that starch is not really a good thing, especially for diabetics like me. Forget the carb coma you’re gonna have afterward. The real problem is that beyond all that cholesterol on the chicken, you’re now adding starch, and starch turns to sugar when it’s metabolized. So if you’re watching your sugar, just be thankful for the yummy garlic butter chicken and stick with the mixed veggies and salad.
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Sauce Ideas
There's really nothing you need to do for this bird in the way of sauce. You've already baked it in liquid cholesterol. I can't think of a single thing I'd do to it. But if you do, shoot me an email and I'll add it to the recipe.
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Side Dish Suggestions
Well let's see…you've got rice, fresh rosemary, potatoes, carrots, even a lemon wedge in the pan with the chicken. It's supposed to be one-stop shopping. But if you really have to add something else to it, I'd suggest hot rolls or biscuits…something to soak up all that butter.
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Cooking Suggestions
I'm not at all sure this would work, but if all that cholesterol is really out of the question for you, you might try a substitute like "I Can't Believe It's not Butter", which is really not bad. I'm just not sure if it'll work like actual butter. I've been burned before, using baking Splenda to make deserts that called for sugar. So try it out on some wings, drums and breasts first, to see if it works.