It's also inexpensive, since we have a large rosemary plant just outside the kitchen. With fresh rosemary available 365 days a year, I don't even have to plan ahead when I decide to make Rosemary Chicken.
(By the way, rosemary is the absolute easiest plant to grow, at least in this climate. You cannot kill it. It thrives
with no attention whatsoever. We literally do nothing to it besides hack away at it when it gets too big.)
I developed the recipe for Rosemary Chicken in 2007 for a "Light Summer Appetizer" contest at the county fair. Here's what my entry looked like:
I won second place.
(Trevor had just turned one a week earlier. This was his first county fair visit.)
After the fair, I made some slight adaptations to the recipe to change it from an appetizer to an entree. And now it's a deRosier favorite.
2 chicken breasts, cubed 1 tsp. minced garlic
1 T. olive oil 1 tsp. instant bouillon
1 T. minced rosemary 2 T. red wine vinegar
Harvest a large sprig of rosemary. Remove stem and discard.