Rosemary Winter Chicken

Rosemary Winter Chicken is a go-to when you are looking for satisfying cold weather comfort with complex flavour that is loaded with nutrition but is easy to prep. Too good to be true? There is more: the ingredients are inexpensive, fresh and seasonal and it cooks up in only one casserole dish. Bonus: you will love the fragant rosemary as it fills your kitchen while the meal is cooking...soooo wonderful! Serving suggestion is a side of mashed potatoes made with broth instead of heavy butter or milk - the sauce from the dish will bring all the flavour.
Cooking time/temp: 
40 mins. 375 degrees (f)*

6 - 8 chicken thighs boneless, skinless

2 - 3 (or more) fresh diced tomatoes

3 - 4 (or more) fresh diced celery stalks (in season in February)

Rosemary - a handful freshly stripped from it's twig

Olive oil to taste

Salt and Pepper to taste ( sea salt is the most delicious, or Kosher salt)


Preheat oven to 375 degrees farenheit

Lay chicken thighs side by side with no overlap in a 9 X 13 casserole dish.

Chop tomatoes and celery and spread evenly in pieces over the chicken.

Sprinkle all ingedrients with slat and pepper

Strip fresh rosemary off it's branch and sprinkle a handful over the ingredients 

Drizzle with olive oil and bake 40 minutes until tomatoes and celery are soft and just slightly turning a little bit brown.