Ahhh rosemary 🌿—bold, piney, super aromatic. A little goes a long way, but when it hits, it hits.
How to use rosemary (without overpowering everything)
With chicken (elite combo)
- Chop it very finely—big needles = chewy sadness
- Add to flour or breadcrumbs with garlic powder + black pepper
- Finish fried or roasted chicken with a quick squeeze of lemon 🍋
Crispy rosemary upgrade
- Fry a few rosemary sprigs in hot oil for 30–40 seconds
- Pull them out when crisp (they go fast!)
- Sprinkle over chicken or potatoes = instant fancy vibes
Other great uses
- Roasted potatoes or wedges
- Olive oil + rosemary + garlic (for bread or marinades)
- Butter infused with rosemary for steak or eggs
- Toss a sprig into soups or stews while simmering (remove before serving)
Fresh vs dried
- Fresh = brighter, more fragrant
- Dried = stronger, use ⅓ the amount
If you’re thinking rosemary specifically for something (chicken fillet? oven? pan-fry?), tell me what you’re cooking and I’ll dial it in perfectly 👌
