My answer: Rosemary compliments many different foods; in fact, it’s one of my favorite spices/herbs to use especially during the fall and winter months. The leaves are useable fresh or dried and are commonly used as a flavoring in stuffing and roast lamb, pork, chicken and turkey. Here’s some technical information on Wikipedia, a few recipes on Kitchen Daily, some history and recipes on Help with Cooking, and a video demonstrating Rosemary Marinated Salmon.
I use rosemary in my salmon marinade similar to how it’s done in the video; I also add it to stews and soups. Here’s a simple and delicious way to make Rosemary Chicken or Rosemary Roasted Potatoes: Combine 1/4 to 1/2 cup cooking or olive oil with 1 teaspoon chopped fresh or dried rosemary (crush all dried herbs to release their flavor), 1/4 cup finely chopped onion, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. For a main dish, dip chicken pieces in oil rosemary mixture and, depending on what type of chicken parts you’ve chosen, bake at 350° for 30 to 40 minutes or until done. As a potato side dish, toss large cubes of potatoes in the rosemary oil mixture and roast at 300° for about 30 to 40 minutes, turning about every 10 minutes so they’ll brown on all sides. Thank you, Jeanne, for your question and your interest in Ask Cynthia a Question.