Fresh, fast and frugal!

Friday, August 30, 2019

Oven Barbecued Chicken with Rosemary and Lavendar...

Want to end the summer with a spectacular dish... then try oven barbecued chicken. As a side, you can roast along side in a separate dish herb seasoned garden fresh zucchini.

To begin: buy boneless, skinless chicken breasts (as many per guest), shallots from the garden along with three young zucchini, fresh herbs: rosemary and lavender. Heat the oven to 375, take two oblong glass baking dishes and coat with olive oil.

Lay in the chicken and sprinkle on garlic powder and sea salt to taste. Garnish with herbs and slip in the oven. You can do the same with the zucchini adding to either (chicken/zucchini) some paprika if you like.

Bake together until roasted to a golden rich brown color. Prepare on the stove a mixture of Sweet Baby Rays and Open Pit Barbecue sauces to pour over the top of the chicken for a finale... prior to serving.

 ~ Tutti a Tavola!

No comments:

Post a Comment