Garlicky Lemon-Pepper Herb Chicken and Rosemary-Balsamic Corn
Jamie and Kathryn say: Happy 1-year anniversary to our blog! (It was actually 1 year and 1 month ago, but better late than never, right?) To celebrate, K lit a “1” candle and sang happy anniversary to us. We are so grateful for all of our readers and would like to thank each and every one of you for visiting our blog, for joining us in our creative kitchen endeavors, for commenting, and for taking our ideas to your kitchens. We love cooking and blogging, and we love knowing that we have great readers like YOU out there. For some fun stats, we’ve had 5,923 views of our blog, 130 posts, and 82 comments to date. On our busiest day, we had 198 views. We recently decided to re-format our posts by including a quantified list of ingredients followed by step-by-step instructions to make it easier to bring our creations to your table. We hope you enjoy, and we’re always open to suggestions and requests.
Garlicky Lemon-Pepper Herb Chicken
- 2 Publix Greenwise Chicken Breasts with Rib Meat (leave skin on)
- ~ 1 Tbsp extra virgin olive oil
- ~ 1/4 tsp freshly ground pepper
- ~ 1/2 tsp salt
- 1/2 lemon, juice
- ~ 2 tsp fresh rosemary, chopped
- ~ 2 Tbsp fresh basil, chopped
- 10 cloves of garlic
- Preheat oven to 350 degrees Fahrenheit. Rinse chicken and put in a baking dish (i.e. 13 x 9″ glass Pyrex baking dish).
- Coat chicken with olive oil. Add freshly ground pepper, salt, lemon juice, rosemary and basil.
- Chop 5 cloves of garlic and add to top of chicken. Put remaining whole cloves in the baking dish.
- Bake for 1 hr and 15 minutes (until white on the inside with no pink). Enjoy!
Dinner was delicious.
Nutrition note: Garlic may decrease blood pressure and cholesterol and improve circulation.
- 2 ears of corn
- 1 teaspoon of olive oil
- 1 teaspoon balsamic vinegar
- 1 sprig of fresh rosemary
- a couple shakes of dried oregano, basil, thyme and dill, sea salt, and ground black pepper
- Turn a stovetop burner to medium-high heat.
- Shuck and wash corn.
- With a seraded knife, carefully cut the kernels off the cob and pour them into a frying pan.
- Add olive oil, balsamic vinegar, fresh rosemary and dried spices.
- Stir for about 5 minutes and reduce heat to medium. Corn may brown slightly.
- Serve with a fork and an appetite.
The corn was sweet and flavorful, and the effect of the balsamic was pleasantly mild. And there’s nothing like throwing fresh herbs from your own little herb garden into a dish. (We recently bought rosemary, basil and stevia, which are growing in our kitchen in colorful pots we painted last summer.)
Cheers to many more years of healthy, fun meals with my sister!