Rosemary Chicken and Clementines with Roasted Parsnip Coins

It has come to my attention that my blog is seriously lacking in scrumptious dishes.  I can’t believe how this escaped my notice for so long but if I have an excuse it’s that desserts and sweet treats are more fun to blog about.  There.  I said it.

However that’s super not fair, especially for this dish I’m about to share with you guys.  Let me explain it’s origins to you…

Rosemary Chicken with clementines and roasted parnip coins(As per usual just scroll down to snag the recipes and skip my endearing and absolutely necessary ramblings.)

Lately I’ve been bored with my food.   I’m just sick of bland food with run of the mill flavors.  Anyone relate?

Maybe it’s a gentle hint that some of my precious taste buds have gone missing or worse – died… can you ever get ‘em back after they’ve been killed?  (Horrid thought.)

But no, I’m just up for experiencing some new tastes and ready to venture out of my comfort zone a bit.  Like last week I ate out and got this spicy southwestern chicken dealio with a hot chipotle spread.  Very spicy.  Took me awhile to eat it as I couldn’t feel my mouth most of the time, but eat it I did and it rocked my world!  It came out with a giant sprig of fresh cilantro too which I thoroughly appreciated.

Hmm. Yum.

Defining the relationship with chicken.

What I loved about that dish was how they prepared an often times boring food – chicken can get pretty boring okay – and dressed it up with style and pizazz!  I think chicken can be as boring or brilliant as you are.  If you’re lazy and dull so will the chicken be.  But if you’re exciting and adventurous, well then!  The chicken will take on those traits and provide an excellent meal for you.

I have a solid friendship with chicken most of the time.  I didn’t say relationship because I’m currently in a relationship with chocolate that’s not ending any time soon.  It’s not perfect but then neither am I.  I just won’t give it up.  I’ve tried.  It lasted 2 weeks.   Of course, the type of chocolate I’m a sucker for is that super dark, hardly any sugar, high-quality kind.  85% cacao and above.  (The healthy kind.)  ;)  Lest you think I have a stash of snickers and reese’s that I eat in my closet.  Ugh.  I’d sooner die!  And would if I pigged out on those.  (#killmenow)

But back to chicken.

In short I had to get those creative juices going for this recipe!   The clementines hiding out in the fridge finally got snatched and the huge rosemary bush that’s just been sitting there got put to good use.  (Before the intense heat kills it, poor plant.)  Since I like a lot of flavor I use a lot of rosemary, but please, no pressure to do the same.  For those of use who are operating with a full tongue of taste buds no need to abuse them, right?  :)

What’s up with the Parsnip?

Parsnips are awesome!  They are like carrots, only better tasting I’d say.  They’ve got a complex tang and a sweetness that comes out when heated.  You know those roasted vegetable chips (like Taro chips)?  Super delish.  Well, these roasted parsnip coins were inspired by them!

To help you get acquainted, parsnips are high in vitamin C, vitamin K (aids in cell growth), folate (treats anemia), and rich in fiber.  Lots of goodies are packed in this sweet little albino carrot.

OK let’s hit the recipes!

Rosemary Chicken with clementines

Rosemary Chicken with Clementines

4 chicken breasts, boneless and skinless
2 clementines, scrubbed well
8 fresh sprigs of rosemary
1/4 cup extra virgin olive oil
dash of sea salt

Pour half of the olive oil in a large glass baking dish to coat the bottom.  Place the chicken breast in the dish and drizzle the remaining olive oil on top.   Sprinkle with desired amount of sea salt.  Thinly slice the clementines (the thinner the better!) and arrange atop the chicken.  Nestle the fresh sprigs of rosemary alongside the chicken pieces.  Ta da!  That easy.

Broil in the oven for 5-8 minutes or until the fruit pieces start getting golden brown and the chicken gets a little color to it.  Then reduce heat to 350 degrees and cook until juices run clear in the chicken when it’s sliced open.  For some reason cooking the “perfectly cooked chicken” continues to elude me (though I’m getting better!).  I’m paranoid that I’ll under-cook it and everyone will get worms or something.  Highly unlikely I know, and quite unlike me to be concerned over.  But I hate over-cooked chicken – all tough and dry.  So I say be vigilant and air on the side you’re least afraid of.  Salmonella or cancer. ;)

Rosemary Chicken with clementines and roasted parnip coins

 Roasted Parsnip Coins

4 parsnips, scrubbed well
2 fresh sprigs of rosemary
1 tablespoon extra virgin olive oil
sea salt to taste

Thinly slice the parsnips into coins.  Finely chop the fresh rosemary (make sure you wash the rosemary well under the sprayer – the leaves are notorious for hoarding dirt).  Toss the parsnips and rosemary together with the olive oil and sea salt.  Spread out on a baking dish and broil for 8-10 minutes.  Be diligent to stir the coins a couple times to get an even roast.  I couldn’t resist broiling mine a leetle longer to get ‘em darker.  Not the healthiest I know but I’m becoming like my mom – she thinks everything tastes better when it’s burned a little.

Rosemary Chicken with clementines and roasted parsnips

Shared on Wednesday Whatsits, Motivation Monday, On The Menu Monday, Melt In Your Mouth Monday, Mop It Up Monday, Marvelous Monday, Show Me Your Plaid Mondays, Inspire Me Mondays, Homestead Barn Hop, Fat Tuesday, Hearth & Soul, Tasteful Tuesday, Slightly Indulgent Tuesdays, Traditional Tuesdays, Eco Kids, Natural Living Monday, Wednesday Whatsits, Allergy-Free Wednesdays, Waste Not Want Not, Gluten-Free Wednesdays, Real Food Wednesday, Well Fed Wednesday, Healthy 2Day Wednesdays, Party Wave Wednesday, Frugal Days Sustainable Ways, Whole Foods Wednesdays, Creative Timeout, Thursday Favorite Things, Hearts for Home, Live Love Laugh, Fantastic Thursday, Showcase Your Talent, Create It Thursday, Full Plate Thursday, Foodie Friday, Allergy Friendly Friday, Foodie Friday @ Simple Living and Eating, Whole Food Fridays, GF Fridays,

{ 13 comments }
  • Linda June 19, 2013, 7:34 pm

    This recipe is absolutely taste tantalizing. I must try this. I am always searching for the ultimate chicken dish! This just may be it. Thank you.

    Wishes for tasty dishes,
    Linda@Tumbleweed Contessa

    • Gabriela June 24, 2013, 1:11 pm

      That’s high-praise! Thank you so much Linda. I do hope you enjoy it! :)

  • Laura June 19, 2013, 11:09 pm

    That is one stunning chicken dish :) I have never tried clementines on my chicken but can’t wait to try out your recipe, especially paired with rosemary!

    • Gabriela June 24, 2013, 1:14 pm

      Aw thanks Laura! :D Yup it’s a pretty unique combo but the clemmies really are delicious with the rosemary (for some reason regular oranges don’t work as well as the clementines do).

  • April @ The 21st Century Housewife June 25, 2013, 3:56 pm

    Your chicken sounds amazing – I love the clementine / rosemary combination. Parsnips are one of my favourite vegetables too – I like how you’ve echoed the rosemary in them as well. Thank you for sharing this delicious recipe with the Hearth and Soul hop. I’m pinning it, and I’ll share it on FB as well :)

    • Gabriela June 25, 2013, 5:19 pm

      Hi April! Thank you – and thanks so much for the FB and pin love! :) Have a great day!

  • This Woman Writes -- Carolyn Henderson June 27, 2013, 4:34 pm

    I only discovered the parsnip last year, and I agree with you — they are awesome! I enjoy just the process of slicing them — they’re so white and creamy looking, like a carrot, but not. My only sad thought is that I didn’t plant enough of them in the garden this year . . .

    • Gabriela June 28, 2013, 12:50 pm

      Ahh yes they are creamy! I never thought of them being creamy but they have a richness of texture whereas a carrot is more watery. You know I’ve seen recipes for parsnip muffins and such?? Parsnips get so sweet when cooked I bet those muffins would be scrumptiously heavenly! Hmm I don’t even *have* a garden so I’m impressed you’re growing your own. :) Thanks for the visit Carolyn! Have a super weekend!

  • Andrea June 29, 2013, 2:52 pm

    Rosemary and clementines sounds like a great combo! I have been in a bit of a chicken rut myself, and since I have both ingredients on hand, I will try this recipe out this week :) I have only cooked with parsnips once, because I am not that familiar with them. Yours almost resemble roasted potatoes, but I am sure they’re a lot healthier. I’ll have to give parsnips a second try. All your food looks great!

    Thanks for sharing on Natural Living Monday!

    • Gabriela July 1, 2013, 10:23 am

      Hi Andrea! I’m glad everything looks tasty! Ahha yes. The notorious chicken rut! I hope this helps. :) Thanks so much for visiting. Have a lovely week!

  • Diane Balch June 30, 2013, 8:16 pm

    Gabriela,
    I can’t believe my beloved chocolate is cheating on me with you…ha. Well chicken is up for grabs it is the meat I eat the most and I love the contrasting flavors in your dish. Thanks so much for sharing it with us on foodie friday.

    • Gabriela July 1, 2013, 10:51 am

      Wait what?! *cat fight* Haha! Thanks for coming by Diane! I hope you have a great holiday week!

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