chicken with rosemary

These rosemary chicken fillets with turmeric are flavoured with herbs and spice, and make for an easy weeknight dinner. Pan fried rather than baked, they are quick to make with minimal &#39;hands on&#39; cook time. A dairy-free and low histamine recipe. Serves 2 people.

Rosemary chicken fillets (pan fried)

chicken breasts

tbsp rosemary (leaves picked, finely chopped)

turmeric

tbsp apple juice

olive oil

garlic (finely diced)

salt

black pepper (optional)

oil (for frying)

Place the chicken breast fillets in a bowl and add the apple juice, oil, garlic, turmeric, rosemary, salt and pepper (if using). Combine so the fillets are coated in the herbs and spices. Cover the bowl and marinate in the fridge for an hour or so (low histamine readers see note above).

In a large pan, heat a little oil and then fry the chicken fillets for 4-5 minutes on each side or until they are cooked through. Use a meat thermometer for an internal temperature of 165F or ensure the chicken is white throughout.

Easy and quick to make, these marinated lemon and rosemary chicken breasts are perfect for a quick dinner and are ideal for make ahead meals. Made with just 5 ingredients, they are wonderfully fresh and herby and bursting with flavor.

Lemon and Rosemary Marinated Chicken Breasts

rosemary

black pepper

lemon

garlic

Place the chicken breasts into a large ziplock bag or container.

Add the rest of the ingredients to the chicken, and coat the breasts well. Place in the fridge, covered, for 30 minutes to an hour.

When ready to cook, heat a skillet on a medium high heat.

Add the chicken to the hot pan. Cook on both sides for around 6 to 7 minutes until fully heated through.

Take off the heat and let rest for 5 minutes before slicing and serving.

Stuffed with lemon and garlic and seasoned with rosemary and fennel, this Italian roast chicken is juicy, aromatic, and perfect for family dinners.

 Umbrian Roast Chicken with Fennel Seeds

(20 g) sea salt

(2 g) finely chopped fresh rosemary

(2 g) fennel seed or fennel pollen

garlic,

Preheat your oven to 350°F (180°C). Ensure your oven rack is in the center position.

1. Preheat the Oven

In a small bowl, mix the sea salt, chopped rosemary, and fennel seed or pollen.

2. Prepare the Seasoning

Rinse the chicken thoroughly under cold running water, including the cavity. Shake off excess water and pat dry with paper towels.

3. Clean and Dry the Chicken

Pierce the lemon several times with a knife to release its juices during roasting. Keep the garlic cloves whole, with their skin on.

4. Prepare the Lemon and Garlic

Insert the pierced lemon and garlic cloves into the cavity of the chicken. Tie the legs together using kitchen string.

5. Stuff and Truss the Chicken

Place the chicken in a roasting pan, breast side up. Rub the outside of the bird generously with the salt and seasoning mixture, ensuring even coverage.

6. Season the Chicken

Place the roasting pan in the preheated oven. Roast the chicken for 20 minutes per pound or until the juices run clear, and the internal temperature taken at the thickest part of the thigh (avoiding the bone) reaches 160°F (71°C). For a 3 lb chicken, this will take approximately 1 hour to 1 hour 15 minutes.

7. Roast the Chicken

Remove the chicken from the oven and let it rest in the pan for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bird.

8. Rest the Chicken

Carve the chicken and serve warm. Pair with roasted vegetables, crusty bread, or a fresh salad for a complete meal.

9. Serve

Had something similar in Amelia, Umbria like 20 years ago and it was absolutely fantastic. This was just perfect!!!

My mom is from Umbria and she used to cook with fennel pollen all the time. This really brought back memories of my childhood, thank you so much!

I have to say, the fennel seeds really give this a unique flavor. Truly delicious, and very easy to succeed with. Thanks for a fantastic recipe.

Felt like I was back in Italy. Amazing recipe!

Pro tip: Use a meat thermometer. Mine was perfectly cooked. Really fantastic recipe, my favorite new chicken!

I used fennel pollen for the first time, and it was worth every penny!

I couldn't find fennel pollen, but it worked really well with fennel seeds. Delicious chicken!

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