I need to prepare an item for an herb club potluck using rosemary, do you know any good recipes?

I think maybe using chicken?

I need to prepare an item for an herb club potluck using rosemary, do you know any good recipes?
Rosemary Chicken recipes:


http://www.cdkitchen.com/recipes/cat/195...








Other Rosemary Recipes:


http://homecooking.about.com/library/arc...





http://recipes.epicurean.com/asc_results...
Reply:6 to 8 large Yukon gold potatoes, cut into large chunks


4 sprigs fresh rosemary


Kosher salt and freshly ground black pepper


Extra-virgin olive oil


6 strips bacon, fried and crumbled


1/4 cup grated Parmesan


1/4 cup pine nuts, toasted








Preheat the oven to 375 degrees F.


Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts.








Oh I didnt see the chicken part... ok recipe #2





2 chickens, about 2 to 3 pounds each


3 tablespoons extra-virgin olive oil


1 or 2 fresh rosemary sprigs


1 1/2 lemons, cut into chunks


Seasoned Salt:


2 tablespoons very finely minced lemon zest


2 tablespoons minced fresh rosemary


2 tablespoons sea salt, preferablyy gray salt


Freshly ground black pepper








Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.


Rinse the chickens inside and out and dry well.





Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.





Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.
Reply:Yes ... broiled chicken with garlic and rosemary, nicely seasoned (salt and pepper), with butter ..


use fresh rosemary ...really simple and good