50g of rosemary.

Add rosemary sprigs to roasted meats or vegetables for a pine-like, aromatic flavour.

Recipe 1: Rosemary Lemon Roast Chicken

Utensils:

• Roasting pan

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 3 tablespoons fresh rosemary, chopped
• 2 lemons, sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup chicken broth

Instructions:

• Preheat the oven to 375°F (190°C).
• Season the chicken cavity with salt and black pepper. In a small bowl, mix chopped rosemary, minced garlic, and olive oil to create a paste.
• Rub the rosemary and garlic paste all over the chicken, including under the skin.
• Place sliced lemons in the chicken cavity and tie the legs together with kitchen twine.
• Transfer the chicken to a roasting pan and pour chicken broth into the pan.
• Roast in the preheated oven for 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C), basting with pan juices every 30 minutes.
• Allow the chicken to rest for 10 minutes before carving.

Recipe 2: Rosemary and Parmesan Roasted Vegetables

Utensils:

• Baking sheet

Ingredients:

• 4 cups mixed vegetables (potatoes, carrots, Brussels sprouts, etc.), chopped
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup grated Parmesan cheese
• 3 tablespoons olive oil
• Salt and black pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• In a large bowl, toss the mixed vegetables with chopped rosemary, Parmesan cheese, olive oil, salt, and black pepper until evenly coated.
• Spread the vegetables on a baking sheet in a single layer.
• Roast in the preheated oven for 30-35 minutes or until the vegetables are golden and tender, stirring once halfway through.
• Remove from the oven and serve the rosemary and Parmesan roasted vegetables.