Wow! Am I not proud that my rosemary plant is finally growing? I have been continuously trying to grow rosemary but nothing happened. I felt terrible but never gave up. After numerous attempts, the plant is now slowly starting to grow. All my previous attempts failed because I planted them in my little garden facing the direct sun. I suspect the intense heat from the sun withered and killed them. Finally I planted the rosemary under a shady area and its growing wonderfully.
When I pruned the herb to make it more bushy and leafy, I cut two young stems. I know that the wonderfully aromatic rosemary is perfect for a chicken roast. I made this chicken roast for my dinner. Because it was for one person only, I made a small amount with two medium size chicken drumsticks. If you are preparing for more people, you can use a whole chicken or any other parts your family and you will like. That said you need to double or triple the other ingredients for marinate.
I enjoyed the aromatic lemony rosemary lemon chicken with rice, salad and a doll up of sour cream.
2 medium size chicken drumsticks
1 tbsp soften butter
2 sprigs fresh rosemary - lightly crushed/chopped
1/2 tsp garlic paste
1 tsp ginger paste
2 tbsp lemon juice
1/2 tsp sugar
salt and pepper for taste
Lightly score the drumsticks - two or three slits in the flesh with a knife.
Rub and marinate drumsticks with the rest of the ingredients.
Let it sit in the fridge for at least 3 hours.
Bring out and stir drumsticks into marinate.
Place on a greased baking tray.
Bake at 170C for about 40 minutes or until cooked.
Turn once one side is cooked and continue to bake.
Remove from oven.
Serve with salad and any sauce you like.