Rosemary Chicken with Rice & Cucumber

Chicken with Rice & Cucumber Submitted by Vivian M
Chicken with Rice & Cucumber Submitted by Vivian M
I cooked this Rosemary chicken in a cast iron skillet. I love to cook with cast iron because it heats evenly to a high temperature and stays hot for a long time. This roasted chicken was tender, juicy and very flavorful. The aroma of rosemary infused into the meat was so good! Mmmmm…




For Chicken 4 chicken thighs, 4 chicken drumsticks, skin on 3 sprigs of fresh rosemary, finely chopped 2 clove garlic, minced ⅛ cup olive oil 1 cup lemon juice 2 shallots, cut into quarters ½ cup chicken stock or water Salt and pepper to taste For Rice 2 cup long-grain rice 2 teaspoon curry powder 1 ½ cup chicken broth 1 cup water 1 teaspoon salt A rice Cooker For Vegetable 3 cucumbers, halve lengthwise and then slice crosswise (about ¾ inch) 2 clove garlic, minced 1 teaspoon dry basil 1 tablespoon olive oil Salt to taste

Nutritional information

No nutrition information available


Rice: Put rice into the cooking pot, rinse the rice, and drain the excess water out (do it twice). In the cooking pot, mix rice, curry powder, chicken broth, water, and salt together. Plug the rice cooker in and cook the rice. When the rice is done, allow the rice to rest for 10-15 minutes before removing the lid and serve. Chicken: Preheat oven to 450F Clean the chicken, trim the fat, and pat dry. Separate skin from meat gently, but do not detach. Mix rosemary, garlic, olive oil, ½ cup lemon juice, salt & pepper in a small bowl to make a rosemary paste. Pull back the chicken skin with your fingers, spread rosemary paste between the skin and meat, and then pull the skin back over the meat. Brush both sides of chicken with olive oil, sprinkle with salt and pepper. Heat a cast-iron skillet on high heat. Brown the chicken (skin side first), 3-4 minutes on each side. Turn off heat; pour ½ cup lemon juice on top. Put chicken into oven and roast for 10 minutes. Remove chicken from oven, and add ½ cup chicken broth or water on cast-iron skillet (add more if it looks dry, less if there is still juice on skillet.) Place chicken back to oven, Turn oven to 350F, and roast for 5-7 minutes. While roasting the chicken, heat a sauté pan on high heat, add one tablespoon olive oil. Add shallot, sauté until the shallots get slightly brown, about 2 minutes. Add shallots on chicken. Continue to roast until chicken is fully cooked and juices run clear. 10-15 minute. Vegetable: Heat a sauté pan on medium-high heat, add one tablespoon olive oil. Add garlic, stir gently, until lightly brown, 2 minutes. Add cucumbers, basil, and salt, sauté about a minute. Cover & simmer for 3-5 minutes until tender. Serve: Remove chicken from oven; serve chicken with rice & cucumber.