|Bite Me TV > Bite Me! > Episode 103|
MAN cooking show
103 - Lemon Rosemary Chicken
We're talking lemon rosemary chicken with roasted potatoes and bell peppers, plus homemade apple cobbler a la mode. That's right...eat it, enjoy it and maybe even rub some of that cobbler all over her naked body.
DJ Joel's Lemon Rosemary Chicken
Slice the lemon into thirds and place them on a small baking sheet. Place one sprig of rosemary on each lemon slice, then one chicken breast on each rosemary sprig/lemon slice. Cover each chicken breast in olive oil, then sprinkle with garlic salt and pepper. Top with rosemary leaves, then cook in preheated toaster oven at 400 degrees for 45 minutes.
Roasted Potatoes and Bell Peppers
4 bell peppers
(one each of green, red, yellow and orange)
Slice the peppers into strips, discarding the top, bottom and insides. Place in a baking tray along with baby potatoes. Drizzle with olive oil and sprinkle with garlic salt and ground pepper, then cook in toaster oven at 400 degrees for 15 minutes, once the chicken is done.
sugar (for crust)
Cut the apples into small 1-inch pieces, discarding the skin and cores. Place apple pieces in baking dish and add cinnamon, vinegar and 1 tablespoon of sugar. Mix together with your fingers. For the crust, combine the flour and 1/4 cup of sugar in a bowl. Partially melt the butter by heating it in the microwave for 10 seconds, then add to the sugar/flour mixture. Beat the egg in a separate bowl, then add it to the sugar/flour/butter mixture. Mix with a fork. When it has a caramel-like consistency, pour the mixture on top of the apple pieces in the baking dish. Cook in the toaster oven at 400 degrees for 15 minutes, once the peppers and potatoes are done. Serve with vanilla ice cream.