Dinner Idea: Rosemary Lemon Chicken, Baked Ziti and Apple Arugula Salad
Makes about 5-6 servings
Ingredients
Rosemary Lemon Chicken
12 chicken thighs (with bone and skin)
Extra virgin olive oil
Salt
5 tbs butter
3 cloves of garlic
3 sprigs of fresh rosemary
1 lemon wedge
1 tb capers
1/4 cup chicken broth
1/2 cup heavy cream
1. Preheat the oven to 400F and line a baking tray with parchment paper. Set aside.
2. Sprinkle a bit of salt on both sides of the chicken. Over high heat, sear the chicken on both sides in a pan with the olive oil until browned. Place the chicken on the baking tray and bake in the oven for about 20 minutes, or until cooked on the inside.
3. Using the same pan, make the sauce. Add the butter, garlic and rosemary and cook for about 1 minute. Squeeze the lemon juice from the lemon wedge into the pan, and then put the lemon wedge into the pan. Add in the rest of the ingredients. Simmer on low for about 3-4 minutes. Drizzle over the chicken when you’re ready to serve.
Baked Ziti
1/2 a pack or about 300g of dry ziti
3 tbs extra virgin olive oil
3-4 cloves of garlic, minced
1/2 cup of diced onions
12-15 cherry tomatoes, halved
1/4 cup reserved pasta water
1 jar of marinara sauce
1/2 cup ricotta cheese
1 cup grated mozzarella cheese, plus more to sprinkle on top
1/4 cup grated Grana Padano cheese
1 tb cracked black pepper
1. Follow the instructions on the package to cook the pasta. Cook the pasta until al dente. Reserve some of the pasta water for later.
2. While the pasta is cooking, make the sauce. In a pan over high heat, sauté the onions and garlic with extra virgin olive oil. After about 1 minute, add in the cherry tomatoes. Cook the ingredients down, and use a fork to press and soften the tomatoes further. Add in the pasta water. Add in the marinara sauce, stir all together, and simmer on low for about 2-3 minutes.
3. In a large bowl, combine all the cheese and black pepper. Add the pasta and mix through. Add about half of the sauce into the mixture and mix through.
4. In a baking dish, pour some of the sauce on the bottom. Add the pasta mixture, and pour the rest of the sauce on top. Sprinkle some more mozzarella cheese on top. Cover the baking dish with tin foil and bake in the oven for about 15 minutes. Remove the tin foil, and bake for about 15 minutes, or until the cheese has browned on top and the pasta is cooked through.
Apple Arugula Salad
1 package of argula
1-2 apples, sliced
Balsamic glaze
Olive oil
Pinch of salt (optional)
1. Plate the arugula with the sliced apples on top. Drizzle with olive oil and balsamic glaze. Enjoy!