Roasted Chicken with Rosemary Butter from Chef Tim Mills
4 chicken breast or thighs
½ pound softened butter
1 Tbsp. finely chopped rosemary
1 tsp. salt
½ tsp. pepper
½ cup blanched slivered almonds
Preheat oven to 350 degrees.
Cream butter, rosemary, salt, and pepper.
Place chicken on roasting/baking tray in oven.
Bake approximately 30 minutes.
Remove chicken from oven, brush with rosemary butter, and sprinkle with almonds.
Return to the oven and bake until it’s done.
(approx. 15 min; internal temperature 165 degrees)
Times may vary depending on thickness of chicken.
© 2021 New Healthcare Concepts, Inc.
½ pound softened butter
1 Tbsp. finely chopped rosemary
1 tsp. salt
½ tsp. pepper
½ cup blanched slivered almonds
Preheat oven to 350 degrees.
Cream butter, rosemary, salt, and pepper.
Place chicken on roasting/baking tray in oven.
Bake approximately 30 minutes.
Remove chicken from oven, brush with rosemary butter, and sprinkle with almonds.
Return to the oven and bake until it’s done.
(approx. 15 min; internal temperature 165 degrees)
Times may vary depending on thickness of chicken.
© 2021 New Healthcare Concepts, Inc.
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