Wednesday, November 28, 2012

Rosemary Lemon Chicken (Baked)


Helloo Everyone.
How have you been? I guess I've been so busy with my life until sometimes I forget about greeting or checking on the well-being of my followers. Sorry guys, it's been rough and tough with my life. You bet. Nothing really worrying, just that life by itself these days is a matter of juggling many things at one go, let's also not forget about making ends meets. Not easy too, earning and then paying for our commitments, moreover, groceries including cooking ingredients are not cheap anymore. Even for the two of us, I can count the number of things I return home after spending RM50.00. What can I say except that we somehow have to learn to survive. Pretty much the main stress to life, but I suppose to keep going is not to skip meals. Otherwise, we will be adding more misery and that misery will definitely led to fat medical bills. So, whatever may come, promise me that you will still tummy tuck over a pleasant home cooked meal. 

Today, I am going to show you how to make a platter dish (Batter Fried Dory Fish With Lemongrass Sauce, Spicy Chicken Chop With Mashed Potatoes & Jacket Potatoes With Chicken Mince) instead of the regular rice meals (Lemon Cashew Nut Rice & Rice Congee Chicken). Obviously another chicken dish (Indian Chicken Curry, Curry Chicken Noodles, Chilli Chicken Raisins, & Ayam Goreng Berempah), chicken drumsticks or any other part marinated with butter, rosemary, ginger paste, garlic paste and lemon juice (Lemon Tea Loaf & Lemon Cream Pie). Thereafter baked, actually grilling (Banana Leaf Grilled Mackerel, Grilled Lemongrass Fish, Grilled Prawns,  Curry Leaves Baked Chicken & Curry Leaves Grilled Salmon) is the same as well. Rosemary Lemon Chicken was paired alongside fresh salad, a dollop of yogurt (Moor Kolumbu/Yogurt Curry) and rice, you can also give a go to Baked Cheesy Potatoes or/and Prawn Yogurt Salad.   

Ingredients
2 medium size chicken drumsticks (or any other part you like)
1 tbsp soften butter
2 sprigs fresh rosemary - lightly crushed/chopped the leaves
1/2 tsp garlic paste
1 tsp ginger paste
2 tbsp lemon juice
1/2 tsp sugar
Salt and pepper for taste
Method
Lightly score the drumsticks -  two or three slits between the flesh with a knife.
Rub and marinate with the rest of the ingredients.
Let it sit in the fridge for at least 3 hours.
Bring out and gently stir drumsticks into marinate.
Place on a greased baking tray.
Bake at 170C for about 40 minutes or until cooked.
(Note; turn the pieces to cook on both sides)
Remove from oven.

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9 comments:

  1. Nice!! I can imagine your beautiful herbs garden. Maybe you should take a pic and share it =)

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  2. MMm must be very aromatic. How nice to have a herb garden

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  3. I love this recipe! Yummy and healthy:D

    Envious of your rosemary plant. I have been killing herb plants:(

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  4. Doesn't get much fresher than that!

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  5. My rosemary plant is more like an ornamental plant in my home because I only use in baked chicken or fish dishes like yours. I must say, lemon and rosemary are the best combo.

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  6. This chicken sounds and looks delicious, like the idea of fresh rosemary.
    Hope you are having a great week Nava :)

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  7. Thanks so much everyone for all the lovely words.

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  8. Kudos to u, Nava! Wow, you've got green hands too! Wonderful use of the rosemary herb!

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