Rosemary Chicken Recipe | Jamie Oliver's 15 Minute Meals | Full Episode
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Recipes in this Video
5 recipes
dairy-freegluten-freenut-free
Ingredients
- ●4 chicken breasts
- ●2 tbsp olive oil
- ●2 tbsp fresh rosemary, chopped
- ●4 cloves garlic, minced
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 lemon, juiced
- ●1/2 cup chicken broth
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a small bowl, mix together the olive oil, chopped rosemary, minced garlic, salt, and black pepper.
- 3Rub the mixture all over the chicken breasts, ensuring they are well coated.
- 4Place the chicken breasts in a baking dish and pour the lemon juice and chicken broth over them.
- 5Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 6Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and has a golden color.
- 7Check the internal temperature of the chicken; it should reach 165°F (75°C).
- 8Remove from the oven and let the chicken rest for 5 minutes before slicing.
- 9Serve warm, drizzled with the pan juices.
Equipment
baking dishmixing bowlaluminum foilmeat thermometer
vegetariangluten-free
Polenta, a staple of Northern Italian cuisine, has been enjoyed for centuries as a hearty and versatile dish. Traditionally made from cornmeal, it can be served creamy or allowed to set and then grilled or fried. Grilled polenta is particularly popular during summer, often served alongside grilled meats or vegetables. Its adaptability has led to its global popularity, with variations found in many cultures.
Ingredients
- ●polenta
- ●water
- ●salt
- ●olive oil
- ●parmesan cheese
- ●black pepper
- ●fresh herbs
- ●butter
- ●garlic
- ●vegetables
Instructions
- 1Bring water to a boil in a large pot.
- 2Add salt to the boiling water.
- 3Gradually whisk in polenta, stirring continuously to prevent lumps.
- 4Reduce heat to low and cook for 30-40 minutes, stirring frequently until thickened.
- 5Remove from heat and stir in olive oil, butter, and parmesan cheese until melted.
- 6Spread the polenta into a greased baking dish and smooth the top.
- 7Let the polenta cool and set for at least 1 hour at room temperature.
- 8Once set, cut the polenta into squares or triangles.
- 9Preheat the grill to medium heat.
- 10Brush the polenta pieces with olive oil and season with black pepper.
- 11Grill the polenta for 3-4 minutes on each side until crispy and golden brown.
- 12Serve warm, topped with fresh herbs and grilled vegetables.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast adds a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a more affordable option for grilling.
butter
Healthier: margarine
Cheaper: cooking oil
Cooking oil is a cost-effective alternative for greasing.
fresh herbs
Healthier: dried herbs
Cheaper: frozen herbs
Frozen herbs are often less expensive and have a long shelf life.
Techniques
boilinggrilling
Equipment
large potwhiskbaking dishgrillspatula
🌶️🌶️🌶️Lowdairy
Also Known As
Polenta alla Griglia
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 cup dried porcini mushrooms
- ●2 cups water
- ●2 tablespoons olive oil
- ●1 medium onion, chopped
- ●3 cloves garlic, minced
- ●1 can (28 oz) crushed tomatoes
- ●1 teaspoon dried oregano
- ●1 teaspoon dried basil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon red pepper flakes (optional)
- ●1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- 1Soak the dried porcini mushrooms in 2 cups of water for about 30 minutes until softened. Drain and chop the mushrooms, reserving the soaking liquid.
- 2In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
- 4Stir in the chopped porcini mushrooms and cook for another 3-4 minutes, allowing them to release their flavor.
- 5Pour in the crushed tomatoes and add the reserved mushroom soaking liquid, oregano, basil, salt, black pepper, and red pepper flakes (if using).
- 6Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 20-30 minutes, stirring occasionally.
- 7Taste and adjust seasoning if necessary.
- 8Once the sauce has thickened, remove from heat and let it cool slightly before serving.
- 9Garnish with fresh parsley before serving over pasta or as desired.
Equipment
large skilletmeasuring cupsmeasuring spoonscutting boardknife
Ingredients
- ●4 ears of corn, husked
- ●1/4 cup butter, melted
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika (optional)
Instructions
- 1Bring a large pot of water to a boil.
- 2Add the husked corn to the boiling water and cook for 5-7 minutes until tender.
- 3Remove the corn from the pot and let it cool slightly.
- 4In a small bowl, mix the melted butter, salt, black pepper, and paprika if using.
- 5Brush the butter mixture over the corn on the cob.
- 6Serve warm, optionally with additional butter and seasonings.
Equipment
large potsmall bowlbrush
Ingredients
- ●1 small head green cabbage, finely shredded
- ●2 large carrots, grated
- ●1 cup mayonnaise
- ●2 tablespoons apple cider vinegar
- ●1 tablespoon sugar
- ●1/2 teaspoon celery seed
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1In a large bowl, combine the shredded cabbage and grated carrots.
- 2In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
- 3Pour the dressing over the cabbage and carrots, and toss until everything is well coated.
- 4Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- 5Before serving, give the coleslaw a good stir and adjust seasoning if necessary.
Equipment
large bowlwhiskplastic wrap
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