Tag Archives: Rosemary

Easy, Non-Rotisserie Rosemary Chicken



I have a confession to make!  This was not supposed be the main picture for this posting.  I had planned on placing the roasted chicken on a cute platter and snapping a few photos.  Well, this bird had other plans for me.  But, I can’t complain because the end product was definitely worth it.  After cooking the chicken in my crockpot all day, it was so moist and tender that it just fell right off the bones while I was trying to take it out.  Now, I know my photos are not the greatest, most professional looking pictures.  I use an iphone and not some fancy, expensive camera with fancy, expensive software…. but that’s okay with me.  I hope I show that cooking is not rocket science, and anybody can re-create most of what I post in their own homes.  It doesn’t always have to take hours on end to produce something really delicious – like this rosemary chicken.


My brother has given me the nickname of “Crockpot Queen” and so I guess I’m living up to it by posting two crockpot posts back to back.  Just wait until I get to desserts and oatmeal!  Oatmeal in the crockpot is one of my favs….but that is another posting for another time.  SO….on the the bird.


A weekend or two ago, I went to see my mother who has a quaint garden in her backyard, and she sent me home with these cute little carrots.  I simply placed them on the bottom of the crockpot, salted the inside of the chicken, seasoned the outside of the chicken and threw in a few sprigs of rosemary on top.  Let it cook on low for 6-8 hours and THAT’S IT!!!   You don’t have to put in the carrots or any other type of veggie, but it helps keep the chicken from sitting in its own juices for too long.  If you work, this could even be done the night before and placed in the refrigerator.  In the morning, all you would have to do is turn it on.  I do want to mention that you could easily skip the rosemary and just do a plain chicken that could easily be shredded for chicken tacos, nachos etc.  Stop buying those grocery store rotisserie chickens and give your crockpot 5 minutes of your time.  (Don’t forget to save the chicken juices for cornbread dressing or chicken and dumplings!)

What you need:

One whole chicken



spices of your choice

Carrots or potatoes – cut into large chunks


  • Place your chunks of veggies on the bottom of the crockpot
  • Salt the inside of your bird.  Place approximately 1 teaspoon of salt in your hand and rub the inside of your bird all around, then place it on top of your veggies.
  • Season the outside of the chicken.  I chose garlic salt and a little Tony Chachere’s cajun seasoning.  Something with paprika will give it a good color.
  • Throw a couple of rosemary sprigs on top of the chicken.
  • Cook in the crockpot on low for 6-8 hours, depending on how large your chicken is.  **Tip**  I always look at the legs of the chicken.  If the meat has started to shrink up from the bone on the legs, it is ready!


Copycat Macaroni Grill Rosemary Bread


Being from Texas, I can’t  help but get excited once we have the slightest bit of cool weather.  It makes me want to start cooking every single winter recipe I can get my hands on.  I love taking advantage of not having to worry about turning my oven on for extended periods of time.  I make coffee at all times of the day and start looking around town for different pumpkin and fall flavored drinks/desserts/winter vegetables, etc.

I also like to bring out my collection of soup recipes and get busy in the kitchen.  What’s perfectly paired with a nice bowl of soup?

A nice, hot loaf of homemade bread!!! One of  the best things about this bread, other than taste, is how quickly it can be prepared. Other than the time it takes to rise, this bread can be prepared in about 10-20 minutes.

I was cruising the net looking for a rosemary bread similar to the one they serve at Macaroni Grill and came across a recipe on Allrecipes.com (It’s called Jo’s Rosemary Bread).  The recipe was designed for a bread machine, so I decided to adapt it for those of us without bread makers…plus, I just like getting my hands dirty in the kitchen!  Some of us never grow up!!!  (Like the time I flew a kite at midnight in my pajamas, running up and down the street trying to get it to fly to make sure my high school project got a good grade.  So….maybe this is a topic for another conversation. 🙂   Start by proofing the yeast in water mixed with a little sugar.   Add the olive oil and the rest of the water after 5-10 minutes of proofing.   Chop the rosemary very fine. (A big thanks goes to my mom for this rosemary from her garden!!!  Love ya, Maudy!?)

In a large bowl, mix together flour, salt, pepper, Italian seasoning and finely chopped rosemary.

Add the yeast mixture to the dry ingredients and get your hands in there and get messy!!!!

I continue mixing with my hands until them mixture is almost entirely incorporated and the dough pulls away from the sides of the bowl.

From here, I move to a floured surface and continue to knead my bread until it is smooth, approximately 5 minutes or so. If your mixing bowl is fairly clean, oil the inside of the bowl fairly well and place dough in bowl to rise for one hour.

During this time, the bowl should be covered by a towel and left undisturbed in a warm area like the kitchen. After one hour, punch down the down and knead on your floured surfaced for a few minutes. Place dough in a well oiled bread pan to rise for another hour, covered and undisturbed just like the first time.

Note: since I usually make this into a round loaf shape, I often use an  8″x8″ pan to rise and bake in.

And sprinkle with salt.



UPDATE:  I ran out of bread flour one day and had already started mixing the other ingredients.  SOOOOO, I decided not to waste everything and try making the recipe with all purpose flour.  I worked just fine!!!  I’m actually glad that happened because now I don’t have to buy specific flour to make one of my favorite breads!



1 1/2 teaspoons active dry yeast
1 1/2 teaspoons white sugar
1 cup water water
2 1/2 cups bread flour
1 1/2 teaspoons salt
1 tablespoon dried rosemary
1/4 teaspoon ground black pepper
1/4 teaspoon Italian seasoning
3 tablespoons olive oil


Mix yeast, sugar, and warm water in a small bowl.  Let sit for 5- 10 minutes while you prepared the dry ingredients.  Mix flour, salt, rosemary, pepper and italian seasoning.

Add the olive oil to the yeast mix and stir to combine.

Add the yeast mixture to the flour mixture (get your hands messy!) and combine until the dough pulls away from the sides of the bowl.

Knead on a lightly floured surface for about 5 minutes.

Place in a well oiled bowl and completely cover with a towel for 1 hour.

Punch the dough down.  Return to the floured surface (making sure to lightly flour it again) and knead for another few minutes.  Place into your oiled baking dish and cover with a towel to rise once again for another hour.

Brush with olive oil and sprinkle with coarse salt, making sure not to puncture the dough because it will deflate.

Bake at 375 until browned, approximately 30 minutes.  Serve with olive oil and fresh cracked pepper or a mixture of a little pesto with olive oil.