Roasted Chicken with Rosemary

‘I don’t know what to cook tonight’ – a dilemma many of us face on a day-to-day basis. Every time, ok almost every time, you think of making dinner, you probably end up saying that to yourself. I do! A close friend has just initiated a group on Facebook by precisely that name – ‘I don’t know what to cook tonight’. She is a great cook herself and there are already some interesting recipes being shared there. Do hop on over there and join us:)

The first post in that group also happens to be a Rosemary Chicken. To see her recipe, check out the group. I promised to share to share my version as well, so here we go.

One warm, humid night in October last year, I made this absolutely juicy and flavourful chicken dish for the nth time. I took photos of the process, almost making the recipe dummy-proof. In case you are thinking how brilliant my memory is, just hold on to that thought. The reality is – it isn’t! The place where I live, is warm and humid practically most of the year 😉

Roasted Chicken with rosemary

So let’s rewind back to October 2012, I took out my [then brand new and now almost hammered phone], and clicked pictures of the making of this dish. Honestly, there are times when I really couldn’t be bothered with how the photograph turns out. And there are these other times, where I can go to any extent to get the photograph I want.

This Chicken is great for a weeknight meal, though you’ll need to do the marination before hand. 2 hours would be great but 1 hour will give you good results too. There’s no long list of spices for the marination. And other than the rosemary and the chicken, it’s ingredients which you’d most likely have in your pantry. The marination is an important step to give this dish that depth of flavour. The process of searing and then roasting at the right temperature is important to make the chicken juicy and packed with flavour.

For the printed recipe, click here.

Here’s how I did it :

Serves: 2-3
Marination time: 1-2 hours
Cooking time: 5 minutes for Searing + 20 minutes for roasting

Ingredients:

Chicken thigh (Boneless) : 230 gm each x 2 pcs (approx)
Dried rosemary herbs : 1 tbsp
Fresh rosemary stalk (optional) : You can skip this if you don’t have. I just added it while roasting because I had them this time : 2
Minced garlic : 1 tbsp
Olive oil : 1/2 tbsp to marinate + 1/2 tbsp for searing the marinated chicken.
Lime juice : 1 tsp
Coarsely ground black pepper powder : 1/4 tsp
Salt : to taste

Method:

1. Using a knife, make slits on the Chicken pieces. Marinate the Chicken for 1-2 hours with the above ingredients reserving 1/2 tbsp of oil for searing the Chicken. Make sure you rub the ingredients into the slits of the Chicken so that the flavours can go deep into the meat.

2. Preheat oven to 180 deg C.

3. In a skillet, heat 1/2 tbsp of olive oil. When the oil is hot and on high heat, sear the marinated chicken pieces on both sides for about 1-2 mins on each side. The idea is to give a golden brown colour to the chicken without completely cooking it.

4. Line a baking tray w aluminium foil. Place the seared chicken pieces on the aluminium foil and set it to roast for 20 minutes.

5. Remove from oven. Let it rest for 5 minutes before serving. We usually have this with some stir fried vegetables and a pasta or a pasta with vegetables in it.

Note: I have made this with Chicken breast meat as well and it tastes just as good. If using Chicken breast, roast for 15 minutes only or it will become very dry.

Step by Step

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Crispy Salmon with Garlic Coriander sauce

Crispy Salmon with Garlic Coriander Sauce
Crispy Salmon with Garlic Coriander Sauce

There are 2 kinds of people in this world: Those that love Salmon. And those that don’t. That’s probably true of most things, but I couldn’t come up with a better opening line. So, there you go!

I happen to be the former and so is little V. I hereby declare my eternal love for Salmon. R, on the other hand, doesn’t quite get what the fuss is all about! But we [V and I] find a way to work around it. We just make him eat it. 😉 And he does.

We especially love the crisp skin of the Salmon. The skin absorbs a bit more salt than the rest of the fish and that makes it even more desirable. When there’s Salmon on the dinner table, all else doesn’t quite matter, does it? 🙂

I have made this countless number of times for V and it’s quick and easy to make. If you are a Salmon lover like me, I won’t need to sell the recipe to you because you will probably love it anyway 🙂

In it’s simplest form, all you need is some crushed garlic, salt, pepper and olive oil marinade with the salmon. Pan fry (with minimal oil) and you are done. In this version, I added a slight variant – fresh coriander leaves or cilantro. If you have a particular dislike for coriander, feel free to omit the coriander leaves.

We usually have this Crispy Salmon for dinner on a weeknight when I don’t want to spend too much time cooking. This goes well with a simple vegetable pasta or just plain rice and stir fried vegetables.

To print the recipe, click here.

Crispy Salmon with garlic coriander sauce

Serves: 2
Total time taken: Under 30 minutes
Preparation time: 20 minutes
Cooking time: 7-8 minutes

Ingredients:
Salmon fillet with skin on (about 250 gms)
Garlic cloves: 1-2 (adjust to taste)
Fresh coriander leaves – a bunch. Discard the roots.
Black pepper powder: a tiny pinch
Juice of ¼ of a lemon
Zest of ½ a lemon
Olive oil: 1 tbsp
Sea salt: to taste

How I did it:

1. Squeeze the lemon juice and zest on the salmon fillet. Sprinkle sea salt to taste. Put a little less than required as we will also season the sauce.

2. Prepare a quick blend of the garlic, coriander leaves including stalk but not the roots, a tsp of olive oil and sea salt.

Preparing the garlic-coriander sauce.
Preparing the garlic-coriander sauce.

3. Rub the prepared coriander, garlic sauce (the marinade) on the salmon. Sprinkle a dash of black pepper powder. Let the Salmon marinate for about 15 minutes.

Rub the Marinade on the salmon.
Rub the Marinade on the salmon.

4. Heat a pan. Add the remaining olive oil (2 tsp). Make sure the the oil is hot before placing the salmon fillet in it. This step is important to prevent the fish from breaking and disintegrating.

5. Place the salmon fillet, skin down first. Reduce flame to lowest. Cover and let it cook for 5 minutes.

Heat a pan. Add olive oil and place the marinated Salmon, skin down. Cover & let it cook for 5 minutes.
Heat a pan. Add olive oil and place the marinated Salmon, skin down. Cover & let it cook for 5 minutes.

6. After 5 minutes, turn the salmon for another minute. Do not cook on this side for long as the salmon will start to overcook.

Turn the Salmon over and cook for another minute.
Turn the Salmon over and cook for another minute.

7. Serve w lemon wedges.

Crispy Salmon with Garlic Coriander Sauce
Crispy Salmon with Garlic Coriander Sauce