RCP: Broasted Rosemary Chicken

BROASTED ROSEMARY CHICKEN:

2 Medium onions (preferably Vidalias)
1 ea Red and yellow peppers (or two of any color)
2 tbl+ Olive oil
1 tsp Crushed garlic (2 cloves)
2 Healthy sprigs fresh rosemary
2 lg or 3 med Chicken breast halves w/skin & bones
1 tbl Lemon juice
1/2 C Chicken broth or bullion
Salt, pepper, granulated garlic (or garlic powder)

Peel, eighth and parboil onions two minutes. Drain. Spread two tablespoonfuls olive oil in oven proof cast iron skillet. Add onions, and peppers which have been cored, seeded, membrane removed, and cut into 1" squares. Chop rosemary finely, into two or more tablespoonfuls, and add to skillet with crushed garlic, and salt and pepper to taste. Toss all together. Wash and dry chicken breast halves. Rub tops into rosemary mixture until some sticks to skin. Set upright on top of veggies, and sprinkle with lemon juice and additional olive oil. Season with salt, pepper, and granulated garlic. Roast in a 450 degree oven for 20 minutes. Turn heat down to 375 degrees and roast another 25 minutes. Remove veggies and chicken to a warm platter with chicken still on top. Add bullion to skillet on top of stove and bring to boil, deglaze and boil for one minute. Strain onto food on platter. Serve with crusty rolls to sop up sauce.

Has all my favorite ingredients....sounds great, thanks for posting.

Carl that sounds wonderful. I agree with Karen. Those are some of my favorite flavors too.

Your post got me curious about the term "broasted." There was a place in Florida we used to go (when I was a kid) that had "broasted" chicken and it really was like fried chicken. Now, a friend of ours in Massachusetts owns a "broasted chicken" restaurant and his is flattened, and quick roasted on really high heat with a special kind of oven. I just looked up the definition on Wikipedia and here's what it says if anyone is interested...

From Wikipedia:
Broasting is a trademark applied to a method of cooking chicken and other foods using a pressure fryer and condiments. The technique was invented by L.A.M. Phelan in the early 1950s and is marketed by the Broaster Company of Beloit, Wisconsin, which Phelan founded.

Broasting equipment and ingredients are marketed only to food service and institutional customers, including supermarkets and fast food restaurants. They are not available to the general public. The method essentially combines pressure cooking with deep frying chicken that has been marinated and breaded. The result is chicken said to be crispy on the outside and moist on the inside, i.e., like traditional fried chicken but less greasy. Another advantage of broasting over deep-frying is that large quantities of chicken can be prepared more quickly, 12-13 minutes instead of 20.

The company licenses the "broasted" trademark to more than 5,000 purchasers of its equipment who follow its specifications and recipes and undertake a periodic certification process. The arrangement is not a traditional franchise in that the licensee does not owe ongoing royalty payments.

Many modern fried chicken chains such as KFC use a comparable method but use different recipes or equipment from one of several alternate suppliers. These may be colloquially called "broasted" but the term is technically incorrect when applied to chicken that is not made under license. Other companies use more conventional deep fryers.

Your post got me curious about the term "broasted."

Broasted to my mind means partially broiled and partially roasted. The 20 minutes at 450 degrees sort of takes care of the broiling part, but don't turn on the broiler as it will char your veggies.

It sounds good, but I wouldn't use Vidalias. I find that regular yellow onions are sweet enough when cooked.