August 16th, 2011 
Admin Question by Becky: What side dishes go well with Rosemary Lemon Chicken?
We’re having a semi-special dinner this weekend and have settled on Rosemary Lemon Chicken as the main dish. And I’ve even found a wine to go with it. But I can’t figure out what side dishes to pair with it. Help???
Best answer:
Answer by beadlz
rice pilaf with pine nuts
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Hi Becky, I would suggest plain boiled Basmati rice and broccoli. So as not to take away from the flavours of the chicken. All the best. Rab
I would do herb roasted new or red potatoes and aspargus myself.
Or maybe a roasted squash puree. That would be pretty tasty.
I would add garlic mashed potatoes and green beans stewed in olive oil.
oven potatoes with baby carrots or just some slices of fresh french bread with butter and a salad on the side
brown or wild rice would be better than white. green beans almondine
hey chef, why would you suggest a veg. as strong as broccoli to ”not take away from” the chik.?
I would go with roasted or steamed asparagus. Then, this quinoa would complement the chicken:
Herbed Quinoa
Recipe courtesy Giada De Laurentiis
Rated: 4 stars out of 5
Level: Easy
Yield: 4 servings
Ingredients
2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (I reduce by half)
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest (I reduce by half)
Kosher salt and freshly ground black pepper
For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
Happy cooking!
Pasta, boiled and simply dressed in a bit of butter, EVOO, and salt is a classic. If your chicken dish has sauce, toss the pasta w/ the sauce, or serve chicken and sauce over pasta.
If your chicken dish is oven made, you could roast some potatoes and onion sections along w/ it. (even if chicken is stove-top, it’s still good w/ roasted potatos/onions). I’d do a sweet potato or two, too, but keep in big chunks b/c they cook faster than white potatoes.
Any green veggie that is complimented w/ lemon would be good: broccoli, asparagus, green beans, halved fresh brussels sprouts.
Sauteed green beans and some colorful peppers with almonds, you can drizzle with a little olive oil and balsalmic
Mashed potatoes (for really special occasions I sometimes use 1/2 cream and 1/2 milk)
Roasted root vegetables
I would serve steamed potatoes, sliced cooked carrots and Brussels sprouts.
How about confetti rice.
Stream rice as normal, but add frozen mixed vegetables for the last 15 minutes.
e.g. Peas, corn, carrots, etc. For variety of colour.