Monster Rosemary

When we moved into our house twelve years ago, I stuck a small rosemary plant in the flower bed by the corner of the patio.  It apparently loves this area because it has thrived.  It has survived subzero winter temperatures and I can pick fresh rosemary all winter.  My sister, who lives in the winter tundra of the upper Midwest, is so jealous.  I have been known to pack fresh sprigs into a Ziploc and send them her way in January.  

The Monster Herb

You can see how it has overtaken the chives in the bottom right corner.  (Yes, this is all one plant.  You should see the trunk on it.)  There is also a brave (and annoying) morning glory trying to sneak through.

This recipe is a great way to use an abundance of rosemary.

“Under Skillet” Rosemary Lemon Chicken

 4 boneless chicken breasts (about 1 ½ -2 lbs)
Salt and pepper
2 T. olive oil
1 medium red onion, sliced
3 medium lemons, sliced
20-30 rosemary branches 

Season chicken breasts with salt and pepper.  Coat a large cast iron skillet with olive oil.  Place a layer of red onions in the bottom of the skillet.  Place lemon slices on top of the onions and place chicken breasts next on top of the lemons.  Pack rosemary on top of chicken. 

 Preheat grill to 400 degrees.  Place a flat grill pan (with holes) on top of the skillet and flip the skillet so the grill pan is on the bottom and the skillet covers the rosemary and chicken.  Slide grill pan onto the grill.  (The skillet will be upside down; the rosemary layer will be closest to the heat source.)  Decrease grill temperature to around 300 degrees.  Close grill lid and cook for 40-50 minutes. 

 After 40-50 minutes, flip skillet right side up.  Remove and discard rosemary.   Place the chicken directly on the grill and cook the chicken a minute or two more on each side so grill marks form.  Lemons and onions may be grilled for a minute more directly on the grill pan or grill if needed.

 Serve chicken with grilled lemon and onion on the side.

 My brother-in-law uses this technique using only thyme—a whole lot of thyme!  I am not as successful with thyme as I obviously am with rosemary.

Rosemary on FoodistaRosemary

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