Chef Lamont Perriman Teaches You How To Make Rosemary Chicken

Introduce the dish: Meyer lemon rosemary chicken with roasted vegetables.

Use chicken thighs, leaving some fat on for flavor and less oil.

Season chicken thighs with kosher salt and white pepper on both sides.

Place chicken thighs presentation side down on the grill.

Add a little olive oil to the pan.

Prepare vegetables: cut tops off baby squash, baby eggplant, and baby red potatoes, then cut them in half for a rustic look.

Place cut vegetables into a bowl.

Cut round vegetables flat on the board for safety while cutting.

Drizzle olive oil over the vegetables and season with salt and white pepper, then toss.

Lay vegetables out on a sheet pan and roast at 375 until golden brown.

Check chicken for color and rotate 90 degrees for grill marks.

If using a flat pan, sear chicken and then transfer to a baking dish or oven-safe pan to finish cooking.

Turn down the heat after achieving grill marks to ensure chicken cooks through.

Transfer chicken to a small pan, add rough chopped rosemary, and cook until it reaches an internal temperature of 165.

Prepare garnishes: pull rosemary leaves from the stem and chop them gently to release oils.

Slice lemons into quarter-inch thick slices and lay on a sheet tray with parchment paper to roast for a charred look.

Check chicken temperature, aiming for 170 degrees, and let it rest as it continues to cook.

Sprinkle fresh rosemary on the chicken while it's hot to awaken the oils.

Plate the dish by laying out roasted vegetables, placing a chicken thigh on top, and adding roasted lemons.

Squeeze fresh lemon juice over the dish and garnish with sunflower shoots.

Equipment Needed

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