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Some days call for a simple supperβsomething warm and nourishing that makes good use of what we already have. π
My slow cooker is the most-used piece of cooking equipment in my kitchen, and this cozy stew is another reason why! Tender chicken, creamy white beans, and Great Value frozen mixed vegetables come together in an herb-seasoned broth. Itβs an affordable family meal made without cream, butter, or canned cream soup.
πΏ RosemaryThyme Slow Cooker Chicken, White Bean & Vegetable Stew
Makes approximately 4 servings
π Ingredients
β’ 1 pound boneless, skinless chicken breasts, fully thawed β’ Β½ medium onion, chopped β’ 2 garlic cloves, minced β’ 2 cups Swanson Unsalted Chicken Broth β’ 1 can (15β15.5 ounces) no-salt-added cannellini or great northern beans, drained and rinsed β’ 3 cups Great Value Frozen Mixed Vegetables β’ Β½ teaspoon dried thyme β’ Β½ teaspoon dried rosemary, crushed β’ ΒΌ teaspoon black pepper, or to taste β’ A squeeze of fresh lemon juice, optional
Place the chopped onion and garlic in the slow cooker. Arrange the thawed chicken breasts on top.
Pour in the unsalted chicken broth. Sprinkle with thyme, crushed rosemary, and black pepper.
Cover and cook on LOW for approximately 4β5 hours, until the chicken reaches an internal temperature of 165Β°F. Begin checking around 3 hours if your chicken breasts are small, as slow cookers vary.
Remove the cooked chicken and cut or shred into bite-size pieces. Cover and refrigerate while the vegetables cook.
Stir the drained beans and frozen mixed vegetables into the broth. Cover and cook on HIGH for approximately 30β60 minutes, or until the vegetables are tender and the stew is hot throughout.
Return the chicken to the slow cooker and heat through to 165Β°F. For a slightly thicker broth, mash a few of the beans against the side of the pot. Finish with a squeeze of lemon juice, if desired.
πΏ Helpful Kitchen Notes
β’ Choose chicken without an added salt solution, along with unsalted broth and no-salt-added beans, to help keep sodium down.
β’ For a heartier stew that stretches a little farther, add a second can of drained, rinsed white beans. Mash some before stirring them in for extra body without cream.
β’ The chicken and beans provide protein, while the mixed vegetables add color and varietyβall in one comforting bowl.
π A little RosemaryThyme thought
A good supper doesnβt have to be expensive or complicated. Sometimes caring for our families looks like using whatβs in the freezer, putting a few simple ingredients in the slow cooker, and letting that be enough.
#WalmartPartner β As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
There is something so comforting about the aroma of a turkey roasting on Thanksgiving morning. The kitchen begins to smell like rosemary and thyme, and familiar holiday memories seem a little closer. π¦π
One of mine begins with a trip to Lake of the Ozarks.
After Dennis and I were first married, we enjoyed taking trips to the lake. It became one of our favorite places to bring our children, too. We loved wandering through the outlet mall, and a stop at a kitchen store was always a treat.
On one particular trip, I spotted a wonderful find on saleβa large Lenox turkey platter that I just loved. Dennis bought it for me, and that platter has been part of our family table for many years.
Every Thanksgiving, I look forward to bringing it out again. It reminds me of those trips to the lake, our children, and Dennis buying me something he knew I would treasure. What began as a lovely find in a kitchen store became a small piece of our familyβs holiday story.
For this turkey, Iβm bringing in some of the flavors I love from Mama and Omaβs German dressingβapples, celery, carrots, onion, and garlicβwith a little of my RosemaryThyme House Seasoning.
This is a simple apple-and-vegetable filling, without bread. Our German bread dressing can bake separately, ready to serve alongside slices of golden, herb-roasted turkeyβon that much-loved platter.
πΏ ROSEMARYTHYME HERB-ROASTED TURKEY With Apple & Vegetable Filling
For one approximately 12-pound turkey Oven temperature: 325Β°F Estimated roasting time: approximately 3Β½β4 hours; begin checking temperatures at 3 hours Resting time: 20β30 minutes
π INGREDIENTS
For the apple-and-vegetable filling:
β’ 1 large apple, cored and cut into chunks β’ 2 celery stalks, cut into chunks β’ 1 medium carrot, cut into small chunks β’ 1 small yellow onion, cut into wedges β’ 4 garlic cloves, peeled and lightly crushed β’ 1 teaspoon Great Value Extra Virgin Olive Oil β’ 1 teaspoon RosemaryThyme House Seasoningβyour blend of garlic powder, onion powder, paprika, powdered rosemary, powdered thyme, and black pepper
For the turkey:
β’ 1 whole turkey, approximately 12 pounds, completely thawed β’ 1β2 tablespoons Great Value Extra Virgin Olive Oil, enough for a light coating β’ 1 teaspoon Great Value Thyme Leaves β’ 1 teaspoon Great Value Rosemary Leaves, finely crushed β’ 1 teaspoon Great Value Parsley Flakes β’ 1 cup Swanson Unsalted Chicken Broth, plus more as needed for the roasting pan
You will also need a roasting pan with a rack, oven-safe kitchen twine, aluminum foil, and a food thermometer.
Allow approximately 3 days for a 12-pound turkey to thaw in the refrigerator, giving yourself a fourth day for a little margin. Keep it in its original wrapping on a rimmed tray on the bottom shelf, with the refrigerator at 40Β°F or below.
Once refrigerator-thawed, cook within 1β2 days.
For faster thawing, place the turkey in a leakproof bag and submerge it in cold water. Change the water every 30 minutes. Allow approximately 6 hours for a 12-pound turkey, and cook immediately after thawing this way. Never thaw turkey on the counter.
PREPARE AND PAT DRY
Preheat the oven to 325Β°F.
Remove the wrapping, neck, and giblet packets, checking both the main cavity and neck cavity.
Do not rinse the turkey. Pat the skin and cavity dry with paper towels and discard the towels. Wash your hands and thoroughly clean any surfaces or utensils that touched raw turkey.
MAKE THE APPLE-AND-VEGETABLE FILLING
Toss the apple, celery, carrot, onion, and garlic with 1 teaspoon olive oil and the RosemaryThyme House Seasoning.
Immediately before roasting, place a modest amount loosely inside the main cavity. Do not pack it tightly or fill every available space. Place any remaining mixture in the roasting pan.
TUCK AND LIGHTLY TRUSS
Tuck the wing tips behind the turkeyβs shoulders.
Using oven-safe kitchen twine, loosely tie the drumstick ends together. Keep the cavity opening unobstructed and avoid pulling the legs tightly against the breast.
OIL AND SEASON
Place the turkey breast-side up on the rack in the roasting pan.
Brush the breast, legs, and exposed skin lightly with olive oil. Sprinkle evenly with thyme, finely crushed rosemary, and parsley.
Pour 1 cup unsalted chicken broth into the bottom of the pan, avoiding the seasoned skin.
ROAST UNTIL GOLDEN, THEN TENT
Place the turkey in the oven uncovered.
Begin checking the skin after approximately 1Β½ hours. When the breast reaches a lovely golden brownβoften around 1Β½β2 hoursβloosely tent the breast with aluminum foil.
Leave the foil over the breast for the remaining roasting time to help prevent excessive browning. Cover sooner if needed, or allow more uncovered time if the skin is still pale.
If the bottom of the pan becomes dry, carefully add a little more broth around the turkey.
CHECK THE TEMPERATURE
Budget approximately 3Β½β4 hours for roasting, but begin checking temperatures at about 3 hours. Timing is only a guide; the thermometer determines when the turkey is done.
Check all of the following, keeping the thermometer away from bone:
β’ Thickest part of each breast: at least 165Β°F β’ Innermost part of each thigh: at least 165Β°F β’ Innermost part of the wing: at least 165Β°F β’ Center of the apple-and-vegetable filling: at least 165Β°F
The filling must also reach 165Β°F because it comes into contact with raw turkey juices. Continue roasting if any area is below the safe temperature.
REST AND CARVE
Once all temperature checks pass, remove the turkey from the oven and tent loosely with foil.
Let it rest for 20β30 minutes before removing the filling and carving. Arrange the sliced turkey on a warm platter and serve with your favorite gravy and holiday sides.
π ROSEMARYTHYME NOTES
β’ This filling contains apples and vegetables, without bread. Bake your German bread dressing separately, until its center reaches 165Β°F.
β’ Your eyes tell you when to cover the skin; your thermometer tells you when the turkey is safely cooked.
β’ Avoid relying on skin color, clear juices, or a pop-up timer alone.
β’ If your turkey is labeled βbasted,β βself-basting,β or βcontains a solution,β it may already contain added salt. Check the label before adding seasoning containing salt.
β’ Refrigerate leftover turkey and filling separately in shallow containers within 2 hours. Use refrigerated leftovers within 3β4 days or freeze for longer storage.
π A LITTLE ROSEMARYTHYME NOTE
Sometimes the things we bring to our holiday table carry stories of their ownβa favorite serving bowl, a handwritten recipe, or a turkey platter chosen on a family trip many years ago.
We bring them out, remember the people and moments connected to them, and make room for another year of memories. What a blessing to gather, share a meal, and thank God for those around our table.
#WalmartPartner β As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
There are some recipes that become part of a familyβs story, and this is certainly one of ours. π₯§π€
Dennis has been making his Southern Chocolate Pecan Pie for decades. He usually makes 12 or 13 pies at a time, so finally getting his recipe scaled down to ONE pie was quite an accomplishment! π
Our son Zach loves this pie so much that he requests it for both his birthday and Thanksgiving, which fall close together every year. Dennis keeps a supply tucked away in the freezerβand before his knee surgery, he made sure those special pies were already baked and waiting.
Thatβs one of the ways Dennis shows his love: making sure there is something homemade to look forward to. π
π RosemaryThyme Bakery β Dennisβs Southern Chocolate Pecan Bourbon Pie
Milk chocolate, pecans, and a splash of orange whiskey make this a rich, sweet family favorite.
INGREDIENTS
β’ 1 cup light corn syrup β’ β cup Great Value Granulated Sugar β’ β cup Great Value Unsalted Butter, softened β’ 3 large eggs β’ Β½ teaspoon salt β’ 1 teaspoon vanilla extract β’ 1Β½ cups Great Value Milk Chocolate Chips β’ 1 cup Great Value Pecan Halves β’ 1 shot (1Β½ fluid ounces) Jim Beam Orange whiskey β’ 1 unbaked Great Value Deep Dish Pie Crust
DIRECTIONS
Gather all ingredients and preheat the oven to 350Β°F.
Spread the pecan halves and milk chocolate chips evenly in the unbaked deep-dish pie shell. Set aside.
Cream together the softened butter, sugar, and salt.
Mix in the vanilla extract, corn syrup, and whiskey.
Add the eggs and mix with an electric mixer until combined.
Pour the filling evenly over the pecans and chocolate chips.
Bake for approximately 45 minutes, beginning to check at 30 minutes. Dennis checks the filling with a knife; when it comes out clean, the pie is done.
Allow the pie to cool before slicing.
RECIPE NOTES
π₯§ Use a deep-dish crust to accommodate the filling.
π If the crust edges brown too quickly, cover them with a pie shield or strips of foil.
π€ Melted chocolate may leave a little chocolate on the knifeβcheck that the custard filling is set.
A little RosemaryThyme noteβ¦
Some of our most treasured family traditions begin in the kitchen. For us, this pie carries decades of birthdays, Thanksgiving dinners, and memories of Dennis baking for the people he loves. Iβm so happy to share his one-pie recipe with your family.
#WalmartPartner β As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
π πΏ A little garden patienceβand a pot of homemade soup.
I harvested all of my little Baxter tomatoes and have been waiting patiently for them to ripen in the kitchen, looking forward to making my homemade roasted tomato soup.
This soup has been a family favorite for a very long time. For this version, Iβm keeping things simple: roasting the tomatoes right in my Dutch oven with olive oil and my RosemaryThyme seasoning blend, then adding unsalted chicken broth and blending everything into a comforting soup. A little fat-free evaporated milk stirred in at the end gives it a creamy finish.
And a RosemaryThyme grilled cheese sandwich goes beautifully alongside it! ππ§
π ROSEMARYTHYME ONE-POT ROASTED TOMATO SOUP Makes approximately 6 servings
INGREDIENTS
β’ 3 pounds ripe Baxter tomatoes, stems removed; halve small tomatoes β’ 2 tablespoons Great Value Olive Oil β’ 1 teaspoon RosemaryThyme House Blend, recipe below β’ ΒΌ teaspoon Great Value Organic Ground Black Pepper, or to taste β’ 2 cups Swanson Unsalted Chicken Broth, plus more as needed β’ ΒΎ cup fat-free evaporated milk, plus more to taste β’ Optional: fresh basil for serving
πΏ ROSEMARYTHYME HOUSE BLEND
New to my kitchen? Here is my no-added-salt seasoning blend! I use Great Value Organic spices where available.
Mix together and store in a small, tightly sealed spice jar. This makes 5 teaspoons of seasoningβuse just 1 teaspoon in this soup.
DIRECTIONS
Preheat your oven to 425Β°F, checking that your Dutch oven is rated for that temperature.
Place the prepared tomatoes in the Dutch oven. Add the olive oil, 1 teaspoon of the prepared House Blend, and the black pepper. Toss gently.
Roast uncovered for 45β60 minutes, stirring halfway through, until the tomatoes soften and develop browned edges. Juicy tomatoes may need a little longer.
Carefully transfer the Dutch oven to the stovetop using oven mittsβthe pot and handles will remain very hot. Add the chicken broth and stir to loosen the flavorful browned juices from the bottom. Simmer gently for 10 minutes.
Turn off the heat. Blend with an immersion blender until smooth, keeping the blade submerged to prevent hot splashes.
Stir in the fat-free evaporated milk. Warm gently over low heat without boiling. Add a little more broth if you prefer a thinner soup, or a splash more milk for extra creaminess.
RECIPE NOTES π
β’ No need to peel your little tomatoesβblend thoroughly. For an especially silky soup, strain after blending and before adding the milk.
β’ Roast uncovered so some of the tomato juices can evaporate and the flavor can concentrate.
β’ For anyone avoiding onion or garlic, leave those powders out of the seasoning blend.
β’ For a simple RosemaryThyme grilled cheese, sprinkle a small pinch of the prepared blend over your cheese before grilling your sandwich until golden.
π A little RosemaryThyme note
There is something so satisfying about watching those last garden tomatoes ripen, knowing they will become a meal your family loves. A warm pot of soup, a golden grilled cheese sandwich, and an autumn evening at homeβthat is my kind of comfort.
#WalmartPartner β As a Walmart Creator, I may earn a commission from qualifying purchases made through my Walmart links.
π A cozy kitchen, the scent of pumpkin and cinnamon, and little loaves filled with chocolate chips and toasted walnutsβsuch a lovely way to welcome an autumn afternoon!
These pumpkin mini loaves combine oat flour and almond flour for a tender crumb, with pure maple syrup for sweetness. Just right for enjoying with a warm cup of coffee or tea. βπ
πΏ RosemaryThyme Cozy Autumn Chocolate Chip Pumpkin Mini Loaves
Makes approximately 4 mini loaves Pan size: approximately 5ΒΎ Γ 3 inches
π INGREDIENTS
β’ 1Β½ cups oat flour (about 180 g), such as Bobβs Red Mill β’ 1 cup Great Value Superfine Blanched Almond Flour (about 112 g) β’ 1 teaspoon Great Value Baking Powder β’ Β½ teaspoon Great Value Baking Soda β’ 2 teaspoons Great Value Organic Ground Cinnamon β’ Β½ teaspoon Great Value Organic Ground Ginger β’ ΒΌ teaspoon Great Value Organic Ground Nutmeg β’ β teaspoon Great Value Organic Ground Cloves, optional β’ ΒΌ teaspoon salt β’ 3 large eggs β’ 1 cup Libbyβs 100% Pure Pumpkin β’ β cup Great Value Pure Maple Syrup β’ ΒΌ cup Great Value Olive Oil or a neutral oil β’ 2 teaspoons Great Value Pure Vanilla Extract β’ Β½ cup Great Value Mini Semi-Sweet Chocolate Baking Chips β’ Β½ cup Great Value Chopped Walnuts, toasted and cooled
π DIRECTIONS
Preheat the oven to 350Β°F. Lightly grease four mini loaf pans and line with parchment paper, leaving a little overhang for lifting.
Toast the walnuts in a dry skillet over medium-low heat for about 3β5 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
In a bowl, whisk together the oat flour, almond flour, baking powder, baking soda, spices, and salt.
In a separate bowl, whisk together the eggs, pumpkin, maple syrup, oil, and vanilla until smooth.
Stir the dry ingredients into the pumpkin mixture just until combined. Let the batter rest for 10 minutes so the oat flour can absorb some moisture. Fold in the chocolate chips and cooled walnuts.
Divide the batter among the prepared pans, filling each approximately two-thirds full. Sprinkle a few reserved chocolate chips and walnuts on top, if desired.
Bake for approximately 28β38 minutes, beginning to check at 25 minutes. A toothpick inserted into the bread, away from a chocolate chip, should come out with a few moist crumbs but no wet batter.
Cool in the pans for 15 minutes, then carefully lift onto a cooling rack. Cool completely before slicing.
π RECIPE NOTES
β’ Use pure pumpkinβnot pumpkin pie filling. β’ Mini loaf pans vary in size, so the yield and baking time may vary. Bake any extra batter in a muffin cup, checking it earlier. β’ These loaves are delicate while warm. Cooling completely helps them hold together when sliced. β’ This is a newly developed recipe; baking time may need adjusting after the first batch.
πΏ A little RosemaryThyme note
There is something comforting about baking a little goodness into an ordinary day. A small pumpkin loaf, a favorite mug, and a quiet moment at home can make an autumn afternoon feel special. πππ‘
If you could sit down at your family table with one ancestor, who would it be and what would you ask them?
I have always loved recipes with a story behind them, and this one may be one of my favorites.
Recently, I was reading through the America 250 Cookbook, a collection of historic and regional American recipes, when I came across an old-fashioned dish called an Apple Tansey. Originally brought from England and adapted by early American colonists, it is somewhere between a skillet custard, a baked pancake, and a frittata.
What makes it especially meaningful to me is that my own family came from England around 1650 and settled in Virginia. As I stood in my kitchen reading about this humble dish of apples, eggs, milk, and butter, I couldnβt help but wonder if one of my ancestors may have made something very much like this over an open hearth centuries ago.
There is something comforting about preparing a recipe that has traveled through generations. It reminds us that while the world changes, gathering around the table remains one of lifeβs greatest blessings.
π Cast-Iron Apple Tansey
Ingredients:
β’ 3 Granny Smith apples, peeled and thinly sliced
β’ 2 tablespoons unsalted butter
β’ 1 tablespoon lemon juice
β’ 4 large eggs
β’ Β½ cup milk (whole milk, 1% milk, or unsweetened almond milk)
β’ 1 tablespoon sugar or 1 tablespoon Swerve Granular
β’ 1 teaspoon cinnamon
β’ ΒΌ teaspoon nutmeg
β’ Pinch of salt (optional)
Directions:
1. Preheat oven to 375Β°F.
2. Melt butter in a 10-inch cast-iron skillet over medium heat.
3. Add apples and lemon juice and cook for 5β7 minutes until slightly softened.
4. In a bowl, whisk together eggs, milk, sugar or Swerve, cinnamon, nutmeg, and salt.
5. Spread apples evenly in the skillet.
6. Pour the egg mixture over the apples.
7. Transfer skillet to the oven and bake for 20β25 minutes, or until puffed and lightly golden.
8. Let rest for 5 minutes before serving.
Optional:
Dust lightly with powdered sugar or powdered Swerve, drizzle with a little maple syrup, or serve with a spoonful of vanilla yogurt.
π Blessing
May we never forget the stories carried to our tables by those who came before us. May our homes be filled with gratitude for their sacrifices, joy in the meals we share today, and hope for the generations who will gather around our tables tomorrow.
Some meals have a way of making a house feel especially cozy. For me, there is something comforting about a warm skillet on the stove, the aroma of herbs in the kitchen, and a simple supper shared around the table.
This recipe reminds me of one of those meals. It has all the comfort of a Southern-style fish and grits supper, but with a lighter farmhouse touch. Tender cod is seasoned with rosemary, thyme, and smoked paprika, then gently seared until golden and flaky. Served over creamy grits, it creates a meal that feels both nourishing and comforting.
I often think that the best comfort food isnβt necessarily the richest meal on the table. Sometimes itβs simply a wholesome supper made with care, enjoyed in the quiet rhythm of home.
β’ 1 pound wild-caught cod fillets, cut into large chunks
β’ 2 tablespoons olive oil or avocado oil
β’ 1 teaspoon smoked paprika
β’ Β½ teaspoon celery powder
β’ Β½ teaspoon garlic powder
β’ ΒΌ teaspoon powdered rosemary
β’ ΒΌ teaspoon powdered thyme
β’ Black pepper to taste
β’ Fresh lemon wedges for serving
For the Creamy Grits
β’ 1 cup old-fashioned grits
β’ 4 cups water or low-sodium broth
β’ 1 tablespoon butter
β’ ΒΌ cup milk or light cream (optional)
β’ Black pepper to taste
Directions
1. Bring water or broth to a gentle boil.
2. Slowly whisk in the grits.
3. Reduce heat to low and simmer, stirring often, until creamy, about 10β15 minutes.
4. Stir in butter, milk or cream if using, and black pepper. Keep warm.
5. Pat cod pieces dry.
6. Toss gently with oil, smoked paprika, celery powder, garlic powder, rosemary, thyme, and black pepper until evenly coated.
7. Heat a skillet over medium-high heat.
8. Add cod in a single layer and sear 2β3 minutes per side, until golden and flaky.
9. Spoon creamy grits into bowls.
10. Top with herb-seared cod.
11. Finish with a squeeze of fresh lemon juice before serving.
Blessing
May your home be filled with simple meals, grateful hearts, and the kind of comfort that comes from gathering around the table with those you love. May every meal nourish both body and spirit. Amen.
Images in this post were created or enhanced with AI assistance.
There are some dishes that feel like they came straight from an old Irish kitchenβ¦ and Dublin coddle is one of them. π
This humble farmhouse stew was meant to simmer slowly and gently, filling the home with warmth while the day quietly unfolded. For my Rosemary Thyme version, I kept the traditional spirit β mild pork sausage, tender potatoes, sweet onion β and adapted it for the slow cooker so it fits beautifully into modern home life.
Itβs simple. Itβs hearty. And itβs the kind of cozy meal that feels like a hug in a bowl.
Traditional Dublin coddle uses mild pork βbangers.β In American kitchens, Johnsonville Original Bratwurst or any mild fresh brat-style pork sausage is the closest and most reliable substitute. Avoid breakfast sausage, smoked sausage, or strongly flavored varieties.
β’ Yukon Gold potatoes give the creamiest texture.
From their tables to mine β and from my table to yours. May this humble Irish pot bring warmth to your kitchen, comfort to your table, and joy to those you love. ππ
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 donβt 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.
πΏ Farmhouse Rotisserie Chicken Thighs
Ingredients
For the Marinade:
β’ 2 pounds boneless skinless chicken thighs
β’ 2 tablespoons olive oil
β’ 1 tablespoon lemon juice
β’ 1 teaspoon smoked paprika
β’ 1 teaspoon onion powder
β’ Β½ teaspoon garlic powder
β’ Β½ teaspoon dried thyme
β’ Β½ teaspoon dried rosemary, crushed
β’ Β½ teaspoon poultry seasoning
β’ Β½ teaspoon black pepper
β’ 1 teaspoon honey
β’ ΒΎ teaspoon kosher salt (or to taste)
For the Baking Dish:
β’ 1 large sweet onion, sliced
β’ 2 ribs celery, cut into chunks
β’ 2 carrots, cut into chunks
β’ ΒΌ cup unsalted chicken broth
Rotisserie Butter Glaze:
β’ 2 tablespoons melted butter
β’ Β½ teaspoon smoked paprika
β’ ΒΌ teaspoon poultry seasoning
β’ 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 350Β°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 15β20 minutes longer, until the chicken reaches 175β185Β°F.
10. Stir together glaze ingredients.
11. Brush generously over the chicken during the last 5 minutes of baking.
12. Rest 5β10 minutes before serving.
πΏ 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.
Thereβs 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.
* 1 tablespoon fresh chives or green onion tops, finely chopped
* 1 teaspoon fresh thyme leaves
* 1 teaspoon minced fresh rosemary
* Β½ teaspoon sea salt (or to taste)
* ΒΌ 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 4β5 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 165Β°F.
10. Let the chicken rest for 5 minutes before serving.
Rosemary Thyme Tips
πΏ Thin-sliced chicken breasts stay especially juicy when marinated overnight.
πΏ Fresh herbs make a noticeable difference, especially during the summer when theyβre growing right outside the back door.
πΏ This recipe pairs beautifully with Herb Garden Potato Salad, grilled vegetables, fresh corn on the cob, or a crisp green salad.
Serves
4
βΈ»
π 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.
β¬οΈ See recipe card in the comments. β¬οΈ
πΏ Images in this post were created or enhanced with AI assistance.
Rosemary Thyme Herb-Seared Cod & Cozy Creamy Grits
See recipe card in comments. 
Helene
