Spicy Rosemary Chicken

What you will need: 1 hour to 1 ½ hours of prep, prepare, and cook time


Skinless Chicken 8 thighs or 4 breasts

Salt and pepper teaspoon each

2 cloves of garlic (cut into slices)

2 shallots (cut into quarters)

½ medium white onion

1 tablespoon fresh basil or 1 teaspoon of dried basil

1 tablespoon of Rosemary

Hot mango sauce use the whole bottle (grocery store brand Pickapeppa)


After cutting the garlic, shallots, white onion, basil and rosemary mix and place some in the bottom of a glass baking dish.

Salt and pepper the chicken place in the glass baking dish.

Drizzle the hot mango sauce on the chicken then place the remaining garlic, onion, shallots, basil, rosemary mixture.

Cover with foil and cook at 450 degrees approximately 1 ½ hours when chicken is cooked remove the foil and allow to brown in the oven.

This goes great with $2 buck chuck, or Calloway Chardonnay, or a Pinot Grigio. I enjoyed this meal with Croftwood Estate Chardonnay 2008.


As far as dessert it would go best with apple pie with a scoop of peach ice cream.