Bobby Flay’s Rosemary Bricked Chicken for #SundaySupper

This week’s #SundaySupper theme is, your favorite celebrity chef. Now it is super hard for me to pick just one. I was debating about 7 different chef’s whose recipes I wanted to try, but then on Thanksgiving we ordered a new grill from Lowes (a Christmas present from my inlaws, thanks! We love it) and I knew I needed to do a grilling recipe on it.

Rosemary Bricked Chicken - Supper for a Steal

Who better to turn to than the king of grilling, Mr. Bobby Flay. I searched through all his top recipes on the FoodNetwork.com to find one that didn’t require 5 million ingredients, you know I like to keep things simple. Finally I found this Rosemary Bricked Chicken. Five ingredients (not counting the salt and pepper) and I had most of them at home already.

I did make one slight change to the recipe and that was, instead of using whole butterflied chickens I just used chicken leg quarters, skin on.  They are typically on sale for $.99/lb and I didn’t want to butterfly a whole chicken myself.

The flavors of the dish were perfect. I’m usually one to peel off the skin, but I actually ate most of this because it was just so delicious. I know in many parts of the country it’s probably not grilling weather, but with nights in the high 60’s it is perfect grilling weather here. Keep this one in your file until it warms up!

Rosemary Bricked Chicken -- Supper for a Steal

Bobby Flay’s Rosemary Bricked Chicken for #SundaySupper
 
Prep time
Cook time
Total time
 
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 cup olive oil
  • ¼ cup fresh lemon juice
  • 6 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh rosemary leaves
  • 4 chicken leg quarters
  • Salt and pepper
Instructions
  1. In a large Ziploc bag combine olive oil, lemon juice, garlic, and rosemary. Add chicken and allow to marinate 1 to 4 hours.
  2. Preheat grill to medium. Wrap 4 bricks in aluminum foil. Remove chicken from marinade and blot of excess oil. Season with salt and pepper.
  3. Place chicken on the grill, skin side down, place one brick on top of each piece of chicken.
  4. Grill 5-7 minutes, turn over, place bricks back on top and grill another 5-7 minutes. Check to make sure internal temperature is at 165 degrees.
  5. Let rest 5 to 10 minutes and serve.

 

Starters or Snacks :

Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

 

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples

Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun

Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots

Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi

Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious – Ina Garten’s Grown Up Bacon Mac & Cheese

Alice at  Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at  Juanita’s Cocina – The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken

Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese

Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Elisabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice

 

Amazing Sides:

Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip –  Gabriele Corcos’s Gnocchi di Patate

Shelby at  Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto

 

Sweet Endings:

Renee over at Magnolia Days – Brownie Tart

Conni at The Foodie Army Wife – Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart

Pam from The Meltaways – Savannah Sheet Cake

Katy over at Happy Baking Days – Mary Berry’s Treacle Tart

Jaime over at Mom’s Test Kitchen – Southern Tea Cakes

Amy over at Kimchi MOM – Crack Pie, I Can’t Quit You

Lyn from The Lovely Pantry – Sweet Potato Chocolate Chip Squares

Melanie at From Fast Food to Fresh Food – Sand Tarts

Wine Pairings: 

Martin at ENOFYLZ Wine Blog

 

Please join on us on Twitter throughout the day  #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat,  you have to join us!

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

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