Quick & Easy

Chicken with rosemary and garlic

A simple and delicious roast chicken with rosemary and garlic from Australian Women's Weekly.
chicken with rosemary and garlic
1H 15M



1.Preheat oven to moderate.
2.Toss chicken in combined flour, paprika and pepper; shake away excess flour mixture from chicken.
3.Heat oil in large flameproof baking dish; cook chicken, in batches, until browned all over.
4.Return chicken to same dish with garlic, rosemary, stock and wine; bring to a boil. Transfer dish to moderate oven; cook, uncovered, about 40 minutes or until chicken is tender and cooked through.
5.Remove chicken from dish; cover to keep warm. Cook pan juices in same dish over medium heat, uncovered, about 5 minutes or until sauce thickens slightly. Divide chicken among serving plates, drizzle with sauce. Serve with steamed sugar snap peas.

Sugar snap peas, also known as honey snap peas, are fresh plump small peas which are eaten whole, pod and all, similarly to snow peas. They are equally good served raw in salads or, as we suggest here, steamed or microwaved until just tender and eaten as a vegetable accompaniment for a main course.


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