Hearth & Feather – Rosemary Thyme

🌿 Rosemary Thyme Slow Cooker Turkey Breast 🌿

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🦃🌿 A Simple Thanksgiving for a Small Gathering 🌿🦃

Thanksgiving dinner doesn’t have to mean preparing a whole turkey. Sometimes a smaller gathering calls for a simpler meal, with all the comforting flavors we look forward to each year. 💛

This boneless turkey breast cooks right in the slow cooker with rosemary, thyme, sage, and Swanson Unsalted Chicken Broth. A little olive oil helps the herbs cling to the turkey, and there’s no butter needed. It’s an easy way to make a lovely holiday meal while leaving the oven free for your favorite side dishes!

🌿 RosemaryThyme Slow Cooker Turkey Breast 🌿

Serves: Approximately 6–8
Cook time: Approximately 3–5 hours on LOW

🛒 Ingredients

• 1 boneless turkey breast roast, about 3 pounds, fully thawed if frozen
• 1 tablespoon olive oil or butter-flavored olive oil
• ¾ cup Swanson Unsalted Chicken Broth
• 1 teaspoon dried rosemary, lightly crushed
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ½ teaspoon paprika
• ¼ teaspoon freshly ground black pepper
• Salt, optional, to taste after cooking

🍽️ Directions

Remove the turkey from its outer packaging and remove any gravy packet. If the roast has cooking netting, leave it on while cooking to help the turkey hold its shape. Pat dry with paper towels.
In a small bowl, mix the rosemary, thyme, sage, paprika, and black pepper.
Rub the turkey with the olive oil, then sprinkle the herb mixture over all sides.
Pour the unsalted chicken broth into the bottom of the slow cooker. Place the turkey in the broth with the smoother or skin side facing up.
Cover and cook on LOW for approximately 3–5 hours. Begin checking the temperature around 2½–3 hours, since slow cookers and turkey breasts vary.
Check the thickest part of the turkey in more than one spot with a food thermometer. When it reaches 165°F, remove the turkey from the slow cooker.
Let the turkey rest loosely covered for 10–15 minutes. Carefully remove the netting, if used, and slice. Spoon a little of the warm cooking liquid over the turkey before serving.

🌿 Helpful Notes

• A food thermometer is the best way to help keep turkey breast moist. Even in a slow cooker, it can dry out if it cooks too long.

• Keep the lid closed while the turkey cooks, except when checking its temperature.

• Some boneless turkey roasts already contain a salt solution or seasoning. Check the label and taste the cooked turkey before adding salt.

• Fully thaw the turkey in the refrigerator before putting it in the slow cooker. Check the package directions, too; if your particular roast is labeled to cook from frozen or does not offer slow-cooker directions, follow the manufacturer’s instructions.

• The turkey will be tender, although it won’t develop the same browned, crisp exterior as an oven-roasted turkey.

💛 A little RosemaryThyme note

A peaceful Thanksgiving meal doesn’t have to be complicated. Add a few favorite sides, gather the people you love around the table, and enjoy the blessing of being together. This turkey would be lovely served with our Blue Cranberries and Butternut Squash and Sweet Potato Gratin. 🍂

🛒 Browse my Walmart storefront:
https://walmrt.us/4xzgBgU

🏡 Visit RosemaryThyme Home:
https://rosemarythymehome.com

From my table to yours, with love.
Helene 😊
Rosemary Thyme 🌿
Fall in Love with Home Again. 💛🏡

🍎🍠 Slow Cooker Apple Gouda Sausage & Sweet Potatoes

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

🍎🍠 Slow Cooker Apple Gouda Sausage & Sweet Potatoes

There’s something about fall that makes me want to bring out the slow cooker and fill the kitchen with the cozy scents of apples, maple syrup, cinnamon, and warm spices.

This simple slow-cooker dinner combines Apple & Gouda chicken sausage with sweet potatoes, apples, and a touch of maple syrup for an easy sweet-and-savory meal. Everything cooks together gently while the slow cooker does the work — perfect for a busy autumn afternoon.

Serves: 4–6

Ingredients

• 1 package Amylu Apple & Gouda Chicken Sausages, about 12 ounces
• 2 medium sweet potatoes, peeled and cut into ¾–1-inch cubes
• 1 large sweet onion, cut into chunks
• 2 apples, cored and cubed — Cosmic Crisp, Honeycrisp, or Gala work nicely
• ½ cup Swanson Unsalted Chicken Broth
• 2 tablespoons Great Value Pure Maple Syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ½ teaspoon Rosemary Thyme House Blend

Rosemary Thyme House Blend

• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• No added salt

Mix together well and store the remaining blend in an airtight container.

Directions

Place the sweet potatoes and onion in the bottom of the slow cooker.
Add the cubed apples. If you prefer your apples to hold their shape a little more, you can add them during the last 1½–2 hours of cooking instead.
Arrange the Apple & Gouda chicken sausages over the vegetables and apples.
Pour the chicken broth around the edges of the slow cooker.
Drizzle the maple syrup over the sausages and vegetables.
Sprinkle everything with the cinnamon, ginger, black pepper, and Rosemary Thyme House Blend.
Cover and cook on LOW for 4–5 hours, or until the sweet potatoes are tender and the sausage is thoroughly heated according to package directions.
Gently stir before serving, spooning a little of the warm apple-maple mixture over each sausage.

Notes

🍎 Choose a firm apple. Cosmic Crisp or Honeycrisp holds up especially well in the slow cooker.

🍠 Keep the sweet potato pieces fairly uniform so they cook at the same rate.

🌿 For an onion-free version, leave out the sweet onion and add chopped chives or sliced green onion tops near the end.

🍁 If you like a little extra maple flavor, drizzle a teaspoon or two over the finished dish just before serving.

A little Rosemary Thyme note

This is one of those simple meals that makes the house smell like fall. The apples become tender, the sweet potatoes soak up the maple and spices, and the Apple & Gouda sausage gives the whole dish a wonderful savory balance.

Easy, cozy, and just right for a cool autumn evening. 🍂🏡

🛒 Visit my Walmart Storefront:
https://walmrt.us/4xzgBgU

🌿 More recipes and ideas:
RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com

Farmhouse Rotisserie Chicken Thighs

Farmhouse Rotisserie Chicken Thighs

💛 QUESTION OF THE DAY:

Do you ever buy a rotisserie chicken and use the leftovers for meals throughout the week?

There are times when we crave the flavor of a good rotisserie chicken at home, but I don’t always want to roast a whole chicken. I started experimenting with ways to capture that same savory, slightly smoky flavor using boneless skinless chicken thighs, and this recipe has become a favorite.

The chicken marinates in herbs and seasonings, then bakes slowly over sweet onions, carrots, and celery. A buttery smoked paprika glaze brushed on at the end gives it that delicious rotisserie-style flavor we all love.

One of my favorite things about this recipe is that I always make extra. We enjoy it for dinner the first night, then use the leftovers throughout the week for salads, sandwiches, wraps, soups, and quick lunches. A little extra cooking today often means a lot less work tomorrow.

🌿 Farmhouse Rotisserie Chicken Thighs

Ingredients

For the Marinade:

• 2 pounds boneless skinless chicken thighs

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon dried rosemary, crushed

• ½ teaspoon poultry seasoning

• ½ teaspoon black pepper

• 1 teaspoon honey

• ¾ teaspoon kosher salt (or to taste)

For the Baking Dish:

• 1 large sweet onion, sliced

• 2 ribs celery, cut into chunks

• 2 carrots, cut into chunks

• ¼ cup unsalted chicken broth

Rotisserie Butter Glaze:

• 2 tablespoons melted butter

• ½ teaspoon smoked paprika

• ¼ teaspoon poultry seasoning

• Pinch black pepper

Directions

1. Combine all marinade ingredients in a large bowl or zip-top bag.

2. Add chicken thighs and coat well.

3. Refrigerate for at least 4 hours or overnight.

4. Preheat oven to 350°F.

5. Scatter onions, celery, and carrots in a 9 x 13 baking dish.

6. Pour in the chicken broth.

7. Arrange chicken over the vegetables.

8. Cover tightly with foil and bake for 45 minutes.

9. Remove foil and continue baking 15–20 minutes longer, until the chicken reaches 175–185°F.

10. Stir together glaze ingredients.

11. Brush generously over the chicken during the last 5 minutes of baking.

12. Rest 5–10 minutes before serving.

🌿 Blessing

May your home be filled with simple meals, grateful hearts, and the comfort that comes from gathering around the table with those you love.

🌿 Rosemary Thyme

Fall in Love with Home Again

Grilled Lemon Herb Chicken Breasts

Grilled Lemon Herb Chicken Breasts

Marinated Overnight for Incredible Flavor

There’s something special about a simple grilled chicken dinner on a summer evening. After marinating overnight in my Rosemary Thyme Lemon Herb Dressing, these thin-sliced chicken breasts become tender, juicy, and full of fresh herb flavor. They cook in just minutes, making them perfect for busy weeknights or weekend gatherings on the deck.

Ingredients

For the Chicken

* 4 thin-sliced boneless, skinless chicken breasts

Rosemary Thyme Lemon Herb Dressing & Marinade

* ½ cup extra-virgin olive oil

* ¼ cup freshly squeezed lemon juice

* 1 tablespoon Dijon mustard

* 1 teaspoon honey

* 2 cloves garlic, minced

* 1 tablespoon fresh parsley, finely chopped

* 1 tablespoon fresh dill, finely chopped

* 1 tablespoon fresh chives or green onion tops, finely chopped

* 1 teaspoon fresh thyme leaves

* 1 teaspoon minced fresh rosemary

* ½ teaspoon sea salt (or to taste)

* ¼ teaspoon freshly ground black pepper

Instructions

Prepare the Marinade

1. In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, parsley, dill, chives, thyme, rosemary, salt, and pepper until well combined.

Marinate the Chicken

2. Place the chicken breasts in a large zip-top bag or shallow glass dish.

3. Pour the marinade over the chicken, coating each piece well.

4. Cover and refrigerate for at least 2 hours. Overnight marinating produces the best flavor and tenderness.

Grill

5. Remove the chicken from the refrigerator about 20 minutes before grilling.

6. Preheat your Char-Broil grill to medium-high heat.

7. Remove the chicken from the marinade and discard the used marinade.

8. Grill for approximately 4–5 minutes per side, depending on the thickness of the chicken and the temperature of your grill. Thin-sliced chicken cooks quickly, so watch carefully.

9. The chicken is done when the internal temperature reaches 165°F.

10. Let the chicken rest for 5 minutes before serving.

Rosemary Thyme Tips

🌿 Thin-sliced chicken breasts stay especially juicy when marinated overnight.

🌿 Fresh herbs make a noticeable difference, especially during the summer when they’re growing right outside the back door.

🌿 This recipe pairs beautifully with Herb Garden Potato Salad, grilled vegetables, fresh corn on the cob, or a crisp green salad.

Serves

⸻

💛 Blessing

Heavenly Father, thank You for simple meals that gather the people we love around the table. Bless this home with grateful hearts, joyful conversation, and the gift of sharing good food together. Amen.

⬇️ See recipe card in the comments. ⬇️

🌿 Images in this post were created or enhanced with AI assistance.

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

🌿 Rosemary Thyme Fall Harvest Sheet Pan Dinner

#WalmartPartner — As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.

A cool autumn evening calls for a cozy dinner! 🍂 This sheet pan meal brings together chicken, sweet potatoes, and butternut squash in a honey-Dijon dressing with cinnamon and herbs. Cranberries add a little sweetness, and toasted walnuts give each serving a satisfying crunch.

🌿 RosemaryThyme Fall Harvest Sheet Pan Dinner

INGREDIENTS

• 1 bag Great Value Frozen Butternut Squash Cubes, 10 oz
• 1 bag Great Value Frozen Diced Sweet Potatoes, 10 oz
• 1 package Perdue Harvestland Raw Diced Chicken Breast, thawed if frozen
• ¼ cup Great Value Dried Cranberries
• 1 teaspoon RosemaryThyme House Seasoning Blend
• 1 teaspoon Great Value Ground Cinnamon
• 2 tablespoons Great Value Honey
• 2 tablespoons Great Value Olive Oil
• 2 tablespoons Great Value Dijon Mustard
• ¼ cup Great Value Walnuts, toasted and chopped

DIRECTIONS

Preheat your oven to 400°F. Lightly grease your cast-iron sheet pan.
Place the still-frozen butternut squash and sweet potato cubes on the pan with the thawed raw diced chicken.
In a small bowl, whisk together the honey, olive oil, Dijon mustard, RosemaryThyme seasoning blend, and cinnamon.
Pour the dressing over the chicken and vegetables. Toss gently to coat, then spread everything into one uncrowded layer.
Roast for approximately 25 minutes, gently turning halfway through. Begin checking for doneness at 20 minutes. Cooking times are approximate because ovens and ingredient sizes vary. Always use a food thermometer to confirm the chicken reaches 165°F in the center of several of the largest pieces. The vegetables should be fork-tender.
Stir in the dried cranberries during the final 5 minutes of roasting.
Sprinkle the toasted, chopped walnuts over the finished dinner and serve warm.

RECIPE NOTES

🍂 Keep the vegetables frozen until you’re ready to prepare the meal.

🍂 Give everything room to roast. If your sheet pan is crowded, divide the ingredients between two pans.

🍂 If the chicken reaches 165°F before the vegetables are tender, transfer it to a clean plate while the vegetables finish cooking.

🍂 Add the already-toasted walnuts after roasting to keep them from scorching.

A little RosemaryThyme note 🌿

Dinner doesn’t have to be complicated to feel special. A pan filled with autumn flavors, a warm kitchen, and a few quiet moments around the table make a lovely ending to the day.

🛒 Visit my Walmart storefront:
https://walmrt.us/4xzgBgU

Find more recipes and cozy inspiration:
https://RosemaryThymeHome.com

Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Citrus Chili Grilled Chicken

🌿 Citrus Chili Grilled Chicken 🌿
Easy to Prepare • Budget-Friendly • Alcohol-Free

I recently saw Ina Garten prepare a wonderfully bright Tequila Lime Chicken with fresh citrus, chili powder, and jalapeños. It inspired me to create an alcohol-free Rosemary Thyme version using orange, lemon, and lime juices with a little chicken broth in place of the tequila.

The citrus makes the chicken fresh and flavorful, while chili powder adds gentle warmth. Tamed jarred jalapeños provide an optional touch of Tex-Mex flavor without overwhelming heat—and I can simply leave them out of my portion.

Ingredients

4 boneless, skinless chicken breasts
½ cup unsalted or low-sodium chicken broth
⅓ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon honey or agave
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder, optional
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons finely chopped tamed jarred jalapeños, drained and rinsed, optional
¼ teaspoon salt, optional
Fresh cilantro or parsley and citrus wedges, for serving

Directions

Place the chicken breasts between two pieces of parchment paper and gently pound the thicker portions until the breasts are an even thickness.
In a medium bowl, whisk together the chicken broth, orange juice, lime juice, lemon juice, olive oil, honey, chili powder, smoked paprika, cumin, garlic powder, black pepper, jalapeños, and optional salt.
Reserve about ¼ cup of the clean marinade for brushing or serving. Refrigerate it separately.
Place the chicken in a shallow covered container or resealable food-storage bag. Pour the remaining marinade over the chicken and turn the pieces until evenly coated.
Refrigerate for 4 to 8 hours. The chicken may be prepared the evening before, but avoid marinating it much longer than 8 hours because the citrus can begin to change the chicken’s texture.
Remove the chicken from the refrigerator about 20 minutes before grilling. Discard the marinade that held the raw chicken.
Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken for approximately 5 to 7 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F.
Allow the chicken to rest for 5 minutes. Brush lightly with the reserved clean marinade, if desired, and garnish with fresh cilantro or parsley and citrus wedges.

This cheerful citrus chicken would be delicious with brown rice, grilled corn, black beans, or a crisp garden salad. Any leftovers can be sliced for tacos, wraps, or salads the following day.

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Chicken-Apple Breakfast Sausage Patties

🍎🌿 Rosemary Thyme Chicken-Apple Breakfast Sausage Patties

When Dennis and I were having breakfast at First Watch one day, I ordered scrambled eggs with chicken-apple sausage patties.

I remember thinking they were very good—but I could probably make them even better at home! I could use fresh apple and plenty of herbs, and I could definitely make them with much less sodium.

These homemade patties are tender, gently sweet and filled with the warm flavors of sage, thyme and just a touch of maple syrup. They contain no onion or garlic, so Dennis can enjoy them too.

Makes 8 small patties

Ingredients

• 1 pound ground chicken, preferably 92–93% lean
• ½ cup peeled apple, finely grated
• 1 tablespoon pure maple syrup
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon rubbed sage
• ½ teaspoon dried thyme
• ½ teaspoon fennel seeds, lightly crushed
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika
• ⅛ teaspoon ground cinnamon
• Tiny pinch of nutmeg
• ¼ teaspoon salt, or omit for an especially low-sodium version
• 1 tablespoon oat flour or plain breadcrumbs, only if needed
• Olive oil spray or a small amount of olive oil for the skillet

Directions

Peel and finely grate the apple. Gently squeeze out some of the excess juice, but do not squeeze it completely dry.
Place the ground chicken, grated apple, maple syrup, olive oil, sage, thyme, fennel, black pepper, paprika, cinnamon, nutmeg and salt in a mixing bowl.
Mix gently with a fork or clean hands just until everything is evenly combined. Avoid overworking the chicken so the patties remain tender.
If the mixture seems too soft to shape, stir in 1 tablespoon of oat flour or plain breadcrumbs.
Divide the mixture into 8 portions. With slightly damp hands, shape each portion into a patty about ½-inch thick.
Refrigerate the patties for 15–20 minutes to help them firm up and hold their shape.
Lightly coat a nonstick or cast-iron skillet with olive oil. Heat over medium to medium-low heat.
Cook the patties for 4–5 minutes on the first side. Carefully turn them and cook for another 4–5 minutes, or until nicely browned and the centers reach 165°F.
Allow the patties to rest for 2–3 minutes before serving.

The grated apple and olive oil help keep the chicken moist, while the herbs give these patties that familiar savory breakfast-sausage flavor. With only ¼ teaspoon of salt in the entire recipe, they are much lower in sodium than most prepared or restaurant sausage.

Serve them with scrambled eggs, whole-grain toast and fresh fruit for a delicious homemade breakfast. They can also be cooked ahead and frozen for busy mornings.

Sometimes the best recipes begin with a good restaurant meal—and the thought, “I believe I can make this even better at home.” 💛

Helene
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡

Easy Slow Cooker Barbecue Chicken

☀️ Easy Slow Cooker Barbecue Chicken 🌿

This unexpected—and truly unwanted—heat wave calls for dinners that don’t heat up the kitchen! This easy crockpot barbecue chicken uses organic chicken breasts and a quick homemade sauce made with ingredients I nearly always have on hand.

It’s tangy, lightly sweet, and much lower in sodium than most bottled barbecue sauces.

INGREDIENTS

• 2 pounds organic boneless, skinless chicken breasts, thawed
• 1 cup no-salt-added tomato sauce
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey or brown sugar—or brown Swerve
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt, optional
• Pinch of cayenne, optional

DIRECTIONS

Place the thawed chicken breasts in the crockpot.
In a bowl, whisk together the tomato sauce, apple cider vinegar, honey or sweetener, tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, onion powder, garlic powder, black pepper, optional salt, and cayenne.
Pour the homemade barbecue sauce over the chicken, turning the chicken once to coat it well.
Cover and cook on LOW for 3–4 hours, just until the chicken is tender and reaches an internal temperature of 165°F. Begin checking at about three hours so the chicken breasts don’t become dry.
Transfer the chicken to a plate and shred it with two forks.
Return the shredded chicken to the crockpot and stir it into the barbecue sauce.
Cover and warm for another 10–15 minutes before serving.

ROSEMARY THYME NOTE

If the sauce is thinner than you prefer, leave the crockpot uncovered on HIGH for about 15 minutes after shredding the chicken.

Serve it on whole-grain buns, over baked potatoes, or tucked into lettuce cups. Add fresh homemade coleslaw and sliced watermelon for an easy summer supper—without turning on the oven!

Helene

Rosemary Thyme 🌿😊
Fall in Love with Home Again💛🏡