Lemon Rosemary Chicken, Buttered Rice, and Roasted Broccoli
Well, I’ve been SO BUSY (just kidding) I haven’t gotten Sunday’s supper posted yet this week! That was actually just sheer lazy and me being downstairs and the computer being upstairs every time I thought about it. Oh well. It’s here now and I will keep it real!
I wanted to try this one when I found it because A) I had chicken I needed to use and B) it looked easy! It was very easy to put together. It is VERY rare that I don’t have a couple of fresh lemons on hand. In my opinion, they are a kitchen staple, I probably use one or two whole lemons every week. What I didn’t have on hand was fresh rosemary; it’s still a little too early to plant my herbs for the summer, so I had to improvise and went with dried oregano. It worked just fine! If you use dried instead of fresh, just reduce the amount by about half or so. I eyeball it most of the time.
I used chicken thighs because it was what I had on hand and I think they’re more flavorful. It was good, very lemony and juicy! The recipe suggests serving with the rice, so I cooked a batch in the Instant Pot, added butter and lemon and some fresh chives (the only thing actually growing in my garden bed!) and I have to say it was a really good side with the chicken, and SO easy! I’ll definitely keep that one in mind again. As for the broccoli, Jarrod hates it and refers to it as a “vile weed”, but I like it so I make him eat it every once in a while. I drizzle with olive oil, S&P and some chopped garlic, and roast it in the oven on 400 until it starts to crisp up. It’s really good that way, I promise!
I hope you’re all well and eating yummy things! We’ll hopefully be on the downward slope of this virus journey soon!
Cheers! ~ Jen
