Our roast chicken with rosemary recipes - 4 recipes
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VIDEO: Ferrero Rocher Brownies
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INGREDIENTS
- 1 Large bar of semisweet chocolate
- 1/2 Cup of butter
- 1/2 Cup of sugar
- 1 Egg
- 1 Tsp. of vanilla
- 1 Cup of flour
- 1/4 Tsp. of salt
- 1/2 Tsp. of sugar
- 1/3 Cup of cocoa powder
- 16 Ferrero Rochers
METHOD
- In a bowl, combine the chocolate and butter and heat in oven for 5 minutes at 320° F (or until melted).
- Add the sugar, egg, vanilla and mix.
- In a separate bowl, combine the flour, salt, 1/2 tsp. of sugar, cocoa powder, and mix.
- Sift together the flour mixture with the chocolate mixture.
- Line a baking tray with aluminum foil, and pour in the batter. Dot with Ferrero Rochers.
- Bake for 20 minutes at 350° F.
- Remove from oven... and enjoy!
Top rated Roast chicken with rosemary recipes
Rosemary Chicken with Orange-Maple Glaze
By medic949
Bring orange juice and wine to a boil in a small saucepan
- 1 cup orange juice
- 1/2 cup dry white wine
- 1/2 cup maple syrup
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 tablespoons olive oil
Roasted Chicken stuffed with Garlic, Rosemary and Lemon
By TWhisler
Preheat oven to 425
- 1 whole roasting chicken
- 1 stick butter (soften at room temperature)
- 1 garlic clove, finely minced
- 1 lemon (zest, juice, and cut into wedges)
- A few sprigs of rosemary
- 1 head of garlic, loosened
- 2 tablespoon olive oil
- 1 tablespoon of finely chopped fresh rosemary
- 1 tablespoon parsley
- Salt
- Pepper
Rosemary Baked Chicken with Potatoes Recipe
By shannon201256
This one-pan supper is delicious served simply with a fruit or vegetable salad alongside
- 2 tablespoons olive oil
- 1 tablespoon McCormick® Paprika
- 1 1/2 teaspoons McCormick® Rosemary Leaves
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
- 1/2 teaspoon McCormick® Garlic Powder
- 6 bone-in chicken thighs, skin removed (about 2 pounds)
- 1 1/2 pounds small red potatoes, halved
Garlic Roast Chicken with Rosemary and Lemon
By Melpat09
Preheat oven to 450 degrees F
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth
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