Lemon-Rosemary Roasted Chicken Breasts

I don’t usually do a lot of cooking on the weekdays.  I usually try out new recipes on the weekends when I have more time and have had a chance to pick out a new recipe, and do the grocery shopping for it, etc.  However, this week my uncle and cousin are staying with us while their house is undergoing some renovations.  So obviously when company is over (even though it’s family), it’s time to pull out the stops and cook a real, hearty meal.  This recipe definitely fits the bill.  It’s a great one-dish meal that’s mostly hands-off, leaving plenty of time for other things.  This is also something you’ll want extra of since it’s great as leftovers too, or would be easily turned into a soup.

This is easily customizable with the vegetables you have on hand.  I think sweet potatoes would be delicious in this, celery would also be good and add some green.  Mix it up, just make sure that your vegetables are roughly the same size so they cook evenly.

My cousin, Naomi, also discovered that she likes parsnips by eating this dish!  So it’s a great way to introduce new vegetables!  It’s always a thrill for me when someone discovers that they like something new!

Lemon-Rosemary Roasted Chicken Breasts with Roasted VegetablesLemon-Rosemary Roasted Chicken with Roasted Vegetables (A Seat at the Table)

Serves 8

  • 1 acorn squash, seeded and cut in 1 1/2″ chunks (I left the skin on and it was soft enough to eat)
  • 5 small new potatoes, quartered
  • 6 parsnips, cut in 1 1/2″ chunks
  • 6 carrots, cut in 1″ chunks
  • 2 red onions, cut into large segments
  • 4 large chicken breasts
  • salt and pepper
  • olive oil
  • 1 tsp rosemary
  • 2 lemons, thinly sliced
  • 1 cup chicken stock (optional)

Preheat oven to 400°F.  Grease the bottom of a large roasting pan with cooking spray.

Spread vegetables over the bottom of the pan.  Drizzle with olive oil and just a sprinkle of kosher salt.  Top with chicken breasts.  Drizzle chicken breasts with olive oil and season generously with salt and pepper.  Flip breasts over and season the other side with salt, pepper, and rosemary.  Top chicken with lemon slices and squeeze a little lemon juice over the chicken.Lemon-Rosemary Roasted Chicken Breasts (A Seat at the Table)

Roast the chicken for about 45 minutes.  Check to see how things are cooking, if vegetables seem to be drying out, add chicken stock.  Continue to cook until chicken is cooked through.  This took about 1 1/2 hours for me, but they were some awfully big chicken breasts.

Tomato-Goat Cheese Tart

I made this over the 4th of July, and loved the simplicity of it.  This super delicious, cheesy tart comes together quickly, takes advantage of the lovely summer tomatoes, and looks impressive enough for company.  As the saying goes, it’s easy as pie.  I think this would also work well as a galette…which might make it perfect for making at the beach, where pie pans are not always available, but the most delicious farm-stand tomatoes are.  Plain goat cheese gets some extra flavor from rosemary and lemon zest.  You want to be careful to squeeze out the seeds/juice from the tomatoes before layering them on the pie.  Too much liquid and the pie will be soggy.

Tomato-Goat Cheese TartTomato-Goat Cheese Tart (A Seat at the Table)

Serves 8

Adapted from The Endless Meal

  • 1 pie crust (I like Pillsbury)
  • 4-5 large tomatoes, cut off the top and squeeze out liquid then slice
  • 1 cup goat cheese
  • 2 tsp dried rosemary (or twice as much fresh, chopped)
  • 3/4 tsp salt
  • 1/2 lemon, zested

Preheat oven to 350°F.  Line 9″ pie dish with pie crust and pierce the bottom with a fork.  Set aside.

In a bowl, beat together goat cheese, rosemary, salt and lemon zest.  Layer goat cheese mixture into the bottom of the prepared pie.

Cut the tops of the tomatoes off and carefully squeeze the juice/seeds out.  Slice tomatoes.  Layer tomatoes on top of the goat cheese layer, until pie is filled.  Sprinkle with a little kosher salt.

Bake for 40-45 minutes, until crust is golden and tomatoes are soft.  Remove from oven and let stand for at least 30 minutes before serving (I couldn’t wait that long, so my slices kind of fell apart, but they still tasted delicious!).

Whole Wheat Rosemary Garlic Bread

I’m apparently on a bread kick, so here’s another loaf for you!

I had actually intended to make this bread for a catering event I was doing, but my yeast didn’t proof and I was too tired to get more at the time.  So I bought bread and new yeast the day of the catering event and served Whole Foods’ bread and made this when I got home.

This is a great bread.  It’s good for sandwiches or dip, good with butter or with hummus, flavorful enough on its own but not so overpowering that it can’t be paired with other things.

Whole Wheat Rosemary Garlic Bread

Makes 2 loaves (about 20-24 slices)

Adapted from Good Life Eats

  • 2 cups warm water
  • 2 1/2 tsp (1 pkg) active dry yeast
  • 1/2 tsp granulated sugar
  • 1/4 cup olive oil
  • 2 1/2 cups all-purpose flour
  • 2 1/2 – 3 cups whole wheat flour
  • 6 cloves garlic, pressed or minced
  • 1/4 cup fresh rosemary, chopped
  • 4 tsp salt
  • sprinkle of flour to dust the loaves
  • 2 Tbsp cornmeal for the pans

In a small bowl, add warm water, yeast, and sugar, whisk to combine and allow to sit while you assemble the dry ingredients.

In a large bowl, combine both flours, garlic, rosemary, and salt; mix well.  Whisk the olive oil into the yeast mixture, then pour the liquids into the dry ingredients.  Stir with a wooden spoon until all the flour has been moistened.  Turn the dough out onto a lightly floured surface.  Knead the dough for about 8 minutes, adding more flour as necessary until the dough forms a smooth ball.

Place dough in a lighly oiled bowl, turning over so the top is oiled.  Cover loosely with plastic wrap or a clean towel and let sit in a warm place until doubled in size, about 2 hours.

After the dough has doubled, turn the dough out onto a lightly floured surface and press to deflate it.  Cut the dough in half and shape one half at a time.  Press the dough into a square, then roll it up tightly.  Turn the cylinder 90 degrees and roll up again from the short end.  Place seam side down and cover loosely with plastic wrap and let sit 5 minutes.  Repeat with the other half.

Dust large 11″x13″ jelly roll pan with cornmeal.  Gently roll the dough to elongate the cylinder, working from the center out.  Place the loaves seam side down on the pan and dust lightly with flour.  Cover with plastic wrap again and allow to rise again until doubled, about 1 1/2 hours.

After about 1 hour if your bread has made progress, preheat your oven to 450°F and position the shelf in the center of the oven.

Once the dough has finished rising, use a sharp knife to cut 3 or 4 slashes across the top of the loaf.  Immediately place the loaves in the oven and bake for 18-22 minutes, or until golden brown and sounds hollow when tapped.  Remove the bread to a wire rack and allow to cool.

Savory Rosemary Parmesan Shortbread

I’ve wanted to try this recipe for ages.  As soon as I saw it, I thought it would be an awesome combination.  I was not disappointed.  These shortbreads have an amazing buttery taste even though there’s no butter.  The rosemary and parmesan are a great match.

These are perfect as a snack, a fun appetizer, a great accompaniment to a salad, and/or a great pairing with drinks.

Savory Rosemary Parmesan Shortbread 

Makes 30

Adapted from The Kitchn

  • 2 cups old-fashioned rolled oats
  • 1/2 cup warm water
  • 2/3 cup extra-virgin olive oil
  • 1/2 cup loosely packed light brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 4 tsp chopped rosemary
  • 1/2 tsp freshly ground black pepper
  • 2 cups freshly grated parmesan
  • sea salt for sprinkling on top

Preheat oven to 350°F.

Place the oats in a large mixing bowl and sprinkle the water over it.  In a small bowl, mix the olive oil, brown sugar and egg.  Pour the mixture over the oats, stir to combine and set aside.

In another mixing bowl, combine the flour, salt, baking soda, rosemary, and black pepper.  Whisk to combine, then stir in the parmesan.

Gradually stir the flour mixture into the oat mixture.

Scoop the batter onto greased or parchment paper covered cookie sheets (they don’t spread out a lot so you should be able to fit them all on two pans).  Flatten the dough to about 1/4 inch thick.  Sprinkle a little flakey sea salt over each shortbread.

Bake for 15-17 minutes, until set and starting to turn golden.

Rosemary Chicken Salad

I’m always on the quest for a good chicken salad recipe.  I have an idealized memory of the chicken salad that was served at a coffee shop near my college.  River Road Coffeehouse made a mean chicken salad sandwich.  It had almonds and pineapple in it and it was served on a croissant!  What’s not to love?!

These days I bookmark, pin, or tear out any delicious sounding chicken salad recipes that come my way.  But when I realized I had some chicken in the fridge just waiting to be put to good use, I ended up googling “chicken salad recipes” on my phone.  It turned out to be a great recipe!  (Although it’s not helping me get through my stacks of saved recipes)

Rosemary Chicken Salad

Adapted from Cooking Light

  • 4 skinless, boneless chicken breasts (or however many come in the pack from the grocery store)
  • Kosher salt
  • Fresh ground pepper
  • Crushed dried rosemary
  • 2-3 green onions, thinly sliced
  • 2 stalks celery, thinly sliced
  • 1/3 cup smoked almonds, chopped
  • 1/3 cup golden raisins (or craisins)
  • 1/3 cup fat-free Greek yogurt
  • 1/3 cup low-fat mayonnaise
  • 1 tsp Dijon mustard

Preheat oven to 350°F.  Generously sprinkle both sides of chicken with salt, pepper, and rosemary.  Place on baking sheet and loosely cover with foil.  Bake for about 20 minutes, flip chicken and cook for about 15 more minutes (cut chicken at the thickest point to check that it’s done).  Let rest 10 minutes before cutting up into bite-size pieces.  Let cool in the fridge while you assemble the other ingredients.

Combine the rest of the ingredients in a large bowl and mix well.  Add the cooled chicken and stir to combine.  Serve chilled.