Tag: recipes

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

4

⸻

💛 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

  1. Preheat your oven to 400°F. Lightly grease your cast-iron sheet pan.
  2. Place the still-frozen butternut squash and sweet potato cubes on the pan with the thawed raw diced chicken.
  3. In a small bowl, whisk together the honey, olive oil, Dijon mustard, RosemaryThyme seasoning blend, and cinnamon.
  4. Pour the dressing over the chicken and vegetables. Toss gently to coat, then spread everything into one uncrowded layer.
  5. 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.
  6. Stir in the dried cranberries during the final 5 minutes of roasting.
  7. 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 💛🏡

🌿 Rosemary Thyme Vegetable Beef Noodle Soup

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

🍂 A cool Friday afternoon calls for a warm pot of soup simmering on the stove.

🌿 Rosemary Thyme Vegetable Beef Noodle Soup

Today I pulled out my Dutch oven and made this simple, comforting soup with vegetables, Amish egg noodles, and my Rosemary Thyme House Blend. Beef broth and tomato paste make a flavorful base, and the herbs bring everything together. An easy way to settle into a cozy evening at home. 💛

🥕 Ingredients

• 1 (32-ounce) container unsalted beef broth
• 1 (6-ounce) can Hunt’s No Salt Added Tomato Paste
• 4 cups water
• 3 cups Great Value Frozen Mixed Vegetables
• 2 teaspoons Rosemary Thyme House Blend Seasoning
• 2 cups Essenhaus Amish Egg Noodles, uncooked

🍲 Directions

  1. Pour the beef broth into a Dutch oven and stir in the tomato paste. Warm over medium heat, stirring until the tomato paste is fully blended.
  2. Add the water, frozen mixed vegetables, Rosemary Thyme House Blend, and egg noodles. Stir gently.
  3. Bring to a gentle boil, then reduce the heat and simmer, stirring occasionally, until the noodles and vegetables are tender. Use the noodle package’s cooking time as a guide.
  4. Ladle into bowls and enjoy a little comfort on a cool autumn afternoon.

🌿 Rosemary Thyme House Blend

Mix together:
• 1 teaspoon powdered rosemary
• 1 teaspoon powdered thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper

Use 2 teaspoons of the prepared blend in this soup. Store the remaining seasoning in an airtight jar.

📝 Recipe Notes

• The beef flavor comes from the broth; this recipe has no added beef.
• The noodles absorb broth as the soup stands. Add a little water or unsalted beef broth when reheating, as needed.
• The house blend contains no added salt.

💛 A little RosemaryThyme note

A comforting meal doesn’t have to be complicated. Sometimes a Dutch oven, a few pantry staples, and the smell of herbs drifting through the kitchen are just what we need to welcome the weekend.

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

Find more recipes and quiet moments at:
https://RosemaryThymeHome.com

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

Apple Cider Mimosa Mocktail

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

🍎🥂 Rosemary Thyme Apple Cider Mimosa Mocktail

A little sparkle, a touch of cinnamon, and the lovely flavor of apples—this alcohol-free mimosa is a beautiful way to celebrate autumn! Serve it for a cozy weekend brunch or add a festive touch to your Thanksgiving table. 🍂💛

INGREDIENTS
Makes 1 serving

• 4 ounces Martinelli’s Sparkling Apple Cider, well chilled
• 3 ounces natural apple cider, chilled
• 1 tablespoon Great Value Brown Sugar or Granulated Sugar
• ¼ teaspoon Great Value Ground Cinnamon
• A little extra apple cider for moistening the rim
• Optional: a thin apple slice for garnish

DIRECTIONS

  1. Mix the brown sugar or granulated sugar with the cinnamon on a small plate. Brown sugar adds a warm, caramel-like flavor.
  2. Dip the rim of a champagne glass into a little apple cider, then gently dip it into the cinnamon sugar.
  3. Pour 3 ounces of chilled natural apple cider into the prepared glass.
  4. Slowly add 4 ounces of well-chilled Martinelli’s Sparkling Apple Cider.
  5. Add a thin apple slice, if desired, and serve immediately while the bubbles are lively!

RECIPE NOTES

🍎 Choose a champagne glass that holds at least 8 ounces to allow room for the bubbles.

🍎 For a lighter touch of sweetness, coat just half the rim.

🍎 If serving several guests, prepare the rims ahead and add the sparkling cider just before serving.

A little RosemaryThyme note 🌿
Something as simple as a pretty glass and a cinnamon-sugar rim can turn an ordinary morning into a little celebration. Here’s to gathering around the table and enjoying the sweetness of home. 💛🏡

Shop my Walmart storefront:
https://walmrt.us/4xzgBgU

Visit me for more recipes and cozy inspiration:
https://RosemaryThymeHome.com

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

Rosemary Thyme Sweet Potato and Maple Walnut Crockpot Oatmeal

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

A pot of coffee brewing and a crockpot full of delicious oatmeal—what a comforting way to begin a chilly morning! 🍂☕ This cozy breakfast brings together creamy sweet potatoes, a little pure maple syrup, and toasted walnuts. It’s a lovely reason to slow down and enjoy the morning.

🍁 RosemaryThyme Sweet Potato & Maple Walnut Crockpot Oatmeal
Makes about 4–6 servings

🌿 Ingredients

• 2 cups old-fashioned oats
• 1 cup cooked, mashed sweet potatoes, prepared from Great Value Frozen Diced Sweet Potatoes, 10-ounce bag
• 2 cups water
• 2 cups bettergoods Unsweetened Vanilla Almondmilk
• 2 tablespoons Great Value Pure Maple Syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon ground ginger, optional
• ½ cup Great Value walnuts, chopped and toasted

🌿 Directions

  1. Cook the frozen diced sweet potatoes according to the package directions until tender. Mash and measure 1 cup for the recipe.
  2. Lightly grease the inside of a small, approximately 3-quart crockpot.
  3. Add the oats, mashed sweet potatoes, water, almondmilk, maple syrup, cinnamon, vanilla, and optional ginger. Stir well.
  4. Cover and cook on LOW for approximately 2–3 hours, checking at 2 hours. The oatmeal is ready when the oats are tender and creamy.
  5. Meanwhile, toast the chopped walnuts in a dry skillet over medium-low heat, stirring frequently until fragrant. Remove from the skillet promptly.
  6. Stir the oatmeal and add a splash of almondmilk if needed. Spoon into bowls and top with toasted walnuts. Add a small drizzle of maple syrup if you like.

🍂 Notes & Tips

• Use old-fashioned oats for this recipe; steel-cut oats need a different cooking time and liquid amount.
• Measure the sweet potatoes after cooking and mashing, since the yield from the bag may vary.
• Add the walnuts at serving time to keep their lovely crunch.
• Crockpots vary, so check early the first time you make it.

💛 A little RosemaryThyme note

There is something so peaceful about a chilly morning at home, the aroma of coffee drifting through the kitchen, and a warm breakfast waiting to be shared. Simple ingredients and a little care can make an ordinary morning feel special.

Shop my Walmart Storefront:
https://walmrt.us/4xzgBgU

Visit RosemaryThyme Home:
https://RosemaryThymeHome.com

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

Autumn Pumpkin Chili

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

When the weather starts getting cooler, I look forward to making chili again. A warm bowl with cornbread on the side is one of my favorite autumn meals. 🍂🥣

Rosemary Thyme Autumn Pumpkin Chili

The pumpkin gives this slow cooker chili a rich, velvety texture, and a little cinnamon adds warmth alongside the familiar chili spices.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound 93% lean ground beef
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • 2 cans Great Value Organic Unsalted Petite Diced Tomatoes
  • 1 can no-salt-added pinto beans, drained and rinsed
  • 1 can no-salt-added black beans, drained and rinsed
  • 1 can pumpkin purée
  • 2½ cups unsalted chicken broth
  • 1 can no-salt-added tomato paste

Directions

  1. Heat the olive oil in a skillet over medium heat. Sauté the onion and bell peppers for 5–7 minutes, until they begin to soften. Transfer them to the slow cooker.
  2. Brown the ground beef in the same skillet, breaking it into small pieces. Drain any excess fat and add the beef to the slow cooker.
  3. Add the spices, tomatoes, drained beans, pumpkin purée, broth, and tomato paste. Stir until the pumpkin and tomato paste are well blended.
  4. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the vegetables are tender and the chili is hot throughout. Stir before serving.

Notes & tips: For thicker chili, remove the lid for the last 20–30 minutes. Top each bowl with sour cream, cheddar cheese, avocado, or toasted pumpkin seeds, if you like. And I love serving it with cornbread!

A little Rosemary Thyme note: To me, the first pot of chili feels like welcoming autumn into the kitchen. The days are cooler, supper is simmering, and there’s cornbread ready for the table. 💛

Shop my Walmart storefront: https://walmrt.us/4xzgBgU
Find more recipes: RosemaryThymeHome.com

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

Rosemary Thyme Crustless Pumpkin Pie

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

The first cool evenings of fall always make me hungry for pumpkin pie. 🎃 I love the warm spices and creamy filling, but I don’t always want a full crust or a lot of sugar and butter. This no-crust version has been one of my favorites for years. A few little pastry leaves on top make it feel especially festive, but they’re entirely optional.

RosemaryThyme No-Crust Pumpkin Pie

Ingredients

  • ¾ cup Swerve Granular sugar replacement
  • 2 eggs, beaten
  • 1 can (15 ounces) pumpkin purée
  • 1 can (12 fluid ounces) fat-free evaporated milk
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • ½ teaspoon ground ginger
  • 1 rolled piecrust, optional, for decoration

Directions

  1. Preheat the oven to 350°F. Lightly grease a 9-inch pie dish.
  2. Whisk together the eggs and Swerve. Add the pumpkin, evaporated milk, vanilla, salt, and spices. Whisk until smooth, then pour into the pie dish.
  3. Set the pie dish in a larger baking pan. Carefully pour hot water into the outer pan until it reaches about halfway up the sides of the pie dish.
  4. Bake for about 50 minutes, until the edges are set and the center has just a slight jiggle. A knife inserted near the center should come out mostly clean.
  5. Carefully remove the pie from the water bath. Let it cool, then refrigerate until chilled.

Optional fall decoration: Cut leaf or pumpkin shapes from the rolled piecrust and bake them separately according to the package directions. Place them on the chilled pie just before serving.

A little taste of fall, with all the pumpkin pie flavor I love. 🍂

Shop my Walmart storefront: https://walmrt.us/4xzgBgU

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

Mise En Place

Kitchen History: Mise en Place 🌿

Long before I knew the French phrase mise en place, I knew what it looked like.

My mother, aunts, and grandmother were methodical cooks. They prepared ingredients in the order they would need them, set out the right pans and tools, and washed dishes and bowls as they went. Their kitchens stayed ready for the next step. I learned by watching them that a little preparation could make cooking feel peaceful.

It wasn’t until I married Dennis, a pastry chef, that I learned this familiar way of working had a name: mise en place—a French culinary phrase meaning “putting in place.” In professional kitchens, it describes having the ingredients, equipment, and work area ready before cooking begins. (vitrinelinguistique.oqlf.gouv.qc.ca⁠, escoffier.edu⁠)

The phrase belongs to the language of French cooking, but the practice has lived in family kitchens for generations. My mother, aunts, and grandmother taught it to me without ever calling it by name. Dennis simply gave me the words for something I already loved.

That is the Rosemary Thyme way: make a little room, gather what you need, and enjoy the cooking. 💛

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

Creamy Slow Cooker Root Vegetable Soup

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

🍂 Creamy Slow Cooker Root Vegetable Soup 🍂

One day, I wanted to make soup, so I looked in the freezer for vegetables I needed to use. I found a couple of bags of Great Value root vegetables, simmered them in chicken broth, blended them, and stirred in fat-free evaporated milk. The result was the loveliest creamy soup! What began as a way to use what I had is now one of my favorites. 💛

Ingredients

  • 2 bags (20 ounces each) Great Value Frozen Root Blend
  • 1 carton (32 ounces) Swanson Unsalted Chicken Broth
  • 1 teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • ¼ teaspoon black pepper
  • A small pinch of ground nutmeg
  • ½ to ¾ cup Carnation Fat Free Evaporated Milk
  • 1–2 teaspoons lemon juice, to taste
  • Optional: chopped chives or parsley for serving

Directions

  1. Add the frozen vegetables, chicken broth, thyme, sage, pepper, and nutmeg to the slow cooker. Stir and cover.
  2. Cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are very soft.
  3. Turn off the slow cooker. Carefully blend the soup with an immersion blender, keeping the blade beneath the surface.
  4. Stir in ½ cup of Carnation Fat Free Evaporated Milk. Add a little more until the soup is as creamy as you like. If it’s too thick, stir in a splash of broth or water.
  5. Add the lemon juice, taste, and adjust the seasoning. Garnish with chives or parsley if you wish.

A little kitchen note: The beets give this soup its beautiful rosy color. The thyme and sage make it savory, while a tiny pinch of nutmeg brings out the warmth of the root vegetables. 🍲

Shop my Walmart Creator storefront: https://walmrt.us/4xzgBgU

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