Monday, January 19, 2009

Rosemary Ranch Chicken

I have gone a rosemary craze lately. So the next few recipes will have fresh rosemary in them. Hope you like them as much as I do.

Rosemary Ranch Chicken
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon white sugar, or to taste (optional)
  • 5 boneless skinless chicken breast cut in half
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes. Then bake at 375 for 35-45 min (until chicken is done).
Serve with rice. (The sauce is really good over the rice).

3 comments:

USA Kiwi (aka Kylee) said...

I love rosemary myself, I always find an excuse to throw some in with roasted potatoes, or make some kind of chicken/pork dish involving it.

This one is on the list to try.
What did you think of it?

Jan said...

I'm not a big rosemary fan, maybe fresh rosemary is best. I still want to try this recipe.

Nikki said...

Rosemary and ranch are two of my favorite things! I tried this recipe last night and it turned out very yummy. Not too rosemary-ish. Next time I might try marinating it longer to get the flavor throughout the chicken more. The chicken turned out very moist though - big plus!

Thanks for the recipe!