Rosemary Garlic Chicken with Fried Rice

This recipe was a toss-up...I completely BS'd my way through what I thought was garlic chicken. I recommend preparing the oil infusion a few days ahead of time, though, to let the flavors truly infuse the olive oil. My husband didn't think the chicken had enough flavor to it.

Rosemary Garlic Oil Infusion:

1- 1 1/2 cups olive oil
3-4 sprigs fresh rosemary
3 cloves garlic, halved or quartered
1/8 tsp garlic pepper
1/8 tsp sea salt

Drop all ingredients into a seal-able jar (I poured the oil in last) and shake, then let sit for a few days. You won't need this much just for this recipe, but if you add a little garlic salt to the oil mixture after you're done with this recipe, this will make a great bread dip for later.

Chicken:

1 1/2 pounds bone-in chicken thighs
seasoned salt
ground black pepper
1/4 cup rosemary garlic oil infusion

Rinse off meat and pat dry, then sprinkle both sides of each piece with a few shakes of seasoned salt and pepper. Pour oil into a large bowl. Rub spices in, then dip each thigh into the oil, coating both sides. Place meat on broiler rack in roasting pan and roast at 375 F for 35-40 minutes or until no longer pink inside.

Fried Rice:

1 1/2 cups Nishiki rice
2 cups water
3 Tbsp vegetable oil
1/2 cup frozen peas
1/2 cup frozen corn
2 sticks celery, sliced lengthwise then chopped fine
1/2 sweet onion, chopped
2 eggs, beaten
pinch of garlic powder and ground black pepper
1/4 cup soy sauce

Bring first two ingredients to a boil in a pot, then simmer for 15 minutes until rice has absorbed all water. Put peas and corn in bowl together with a few tablespoons of water and microwave for 2 minutes, then drain. Heat oil in a large Wok on medium heat, then add celery, onions, peas and corn.

Once these begin to wilt and become see-through, push to side of Wok and drop eggs into the space left, moving and frying until cooked.

Mix all together and sprinkle spices over all; keep frying. When rice is finished, add it to the Wok and add soy sauce, mixing well and cooking on low to heat all through.


This meal makes 2-4 servings; we only had 3 thighs but I could have easily made 4 with this recipe. There was enough rice to feed at least 5 or 6 people a serving.

And of course, if you get a fresh loaf of sourdough or French bread, you can rip bits off and dip in some of the leftover oil.