Rosemary, the Eternal Herb
Taylor Holste
CookWELL Kitchen Senior Specialist
Jen Zerda, MS
Physical Activity Senior Specialist
You can always catch the signature scent of rosemary on the breeze in our PlayWELL Park and in our GrowWELL garden. The rosemary plant can last around 30 years, making this plant a hardy choice if you want long-lasting fresh herbs in your garden. It can be harvested year-round and is easy to preserve.
Rosemary has crossed centuries of history as a plant that symbolizes healing, memory, and love. It is a flavorful addition to many meals. It can also be used to season oil, steeped in tea, or as a fresh sprig into a glass of lemonade. Join our expert health educators to see how to harvest rosemary year after year and how to make an easy-to-clean-up Lemon and Rosemary Chicken Sheet Pan Meal.
Planting seasons may vary depending on your planting zone. Because the Poe Center is located in central North Carolina, we plant in Zone 8B. To find your planting zone, go to https://planthardiness.ars.usda.gov/
Lemon and Rosemary Chicken Sheet Pan Meal
Ingredients
Lemon and Rosemary Chicken Sheet Pan Meal
1 medium onion, cut into strips
2 lbs boneless chicken breasts
1.5 lbs of baby potatoes, cut in half
2 Heads of broccoli, cut into florets
6 Tablespoons of olive oil
2 Tablespoons of Dijon mustard
2 cloves of chopped garlic
2 Tablespoons of chopped rosemary
1 teaspoon of paprika
Juice and zest of one lemon
Lemon Rosemary Feta dip
6 ounces of feta cheese
½ cup Greek yogurt
1 clove of garlic minced
Juice from half of a lemon
¼ cup chopped rosemary
¼ teaspoon smoked paprika
A pinch of red pepper flakes
Directions
Lemon and Rosemary Chicken Sheet Pan Meal
- Pre-heat oven to 425℉.
- In a bowl, add 1 Tablespoon of olive oil over potatoes, onion, and broccoli and stir. The potatoes need more time to bake so separate them from broccoli and onion and put them on a foil-lined baking sheet in the oven for 20 minutes to pre-cook.
- Remove pre-baked potatoes from the oven. Add broccoli and onion.
- In the same bowl used for the vegetables, mix cut chicken, two Tablespoons of olive oil, 2 Tablespoons of Dijon mustard, 2 cloves of chopped garlic, 2 Tablespoons of chopped rosemary, 1 teaspoon of paprika, and the juice and zest of one lemon.
- Spread chicken out evenly atop the layer of veggies.
- Place the sheet-pan in the oven and cook for 20-30 minutes.
- Serve with the Lemon Rosemary Feta sauce.
Lemon Rosemary Feta dip
- In a bowl mix 6 ounces of feta cheese, 1/2 cup Greek yogurt, 1 clove of garlic minced, the juice from the half lemon, ¼ cup chopped rosemary, ¼ teaspoon smoked paprika, and a pinch of red pepper flakes.
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