Print Recipe
 Juicy Chicken Breast with Rosemary Recipe
Juicy and spicy chicken breast with rosemary, Basil and thyme, with potatoes on ketsi. A frying pan made of red clay (smaller size) or black stone (larger size). It is used in Georgian cuisine. Allows you to prepare juicy flavorful dishes with a minimum amount of fat. Have the same property of the Russian Latka and Bulgarian SAC. You can use any clay dishes for baking in the oven. Healthy food.
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. I always buy a whole chicken, butcher it. I cut off the breast along with the bone. On the bone, it is juicier (maybe it seems to me!). I don't take my skin off. Washed, dried with a paper towel, rubbed with salt and pepper Cayenne. I put it in a bowl, poured olive oil, and cut the onion and garlic randomly. I turned it over a couple of times in half an hour. Took ketsi, put on the bottom of the onion with garlic from under the chicken, a layer of potatoes cut into slices, ~3 - 5 mm thick. Potatoes a little sprinkled with salt and spices: Basil; thyme; rosemary. In the center of the breast laid out and overlaid the free space with potatoes. The breast was also sprinkled with rosemary, Basil and thyme. I poured olive oil from the dishes where the chicken was. Put in the oven for 1 hour at t-180 C.
    I always buy a whole chicken, butcher it. I cut off the breast along with the bone. On the bone, it is juicier (maybe it seems to me!). I don't take my skin off. Washed, dried with a paper towel, rubbed with salt and pepper Cayenne. I put it in a bowl, poured olive oil, and cut the onion and garlic randomly. I turned it over a couple of times in half an hour. Took ketsi, put on the bottom of the onion with garlic from under the chicken, a layer of potatoes cut into slices, ~3 - 5 mm thick. Potatoes a little sprinkled with salt and spices: Basil; thyme; rosemary. In the center of the breast laid out and overlaid the free space with potatoes. The breast was also sprinkled with rosemary, Basil and thyme. I poured olive oil from the dishes where the chicken was. Put in the oven for 1 hour at t-180 C.
  2. I took out the ketsi after 50 minutes, checking the meat and potatoes with a fork. Done!
    I took out the ketsi after 50 minutes, checking the meat and potatoes with a fork. Done!
  3. Serve. This is the cut.
    Serve. This is the cut.
  4. Cut the breast into chunks. That's the beauty of it. Juicy fragrant brisket, and browned potatoes, too fragrant. Simple, healthy and delicious.
    Cut the breast into chunks. That's the beauty of it. Juicy fragrant brisket, and browned potatoes, too fragrant. Simple, healthy and delicious.
0 0 votes
Article Rating
       

Related posts:

Juicy Chicken Breast in the Oven Recipe Juicy Chicken Breast in the Oven Recipe Juicy Chicken Breast Recipe Chicken Breast Baked with Rice and Vegetables Recipe Juicy Chicken Cutlets with Vegetables Recipe Chicken Breast with Assorted Vegetables Recipe Chicken Breast with Vegetables Recipe Rice with Mushrooms and Chicken Breast Recipe Juicy Chicken with Potatoes in the Oven Recipe Juicy Chicken in Sour Cream Sauce Recipe Juicy Chicken Wings with Sauce Recipe Juicy baked Chicken with Quince and Apples Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments