Rosemary Brown Butter Chicken

Rosemary brown butter chicken served with sauce and simple greens

Well, it’s another craaaaaazay Saturday night at the Wong household. We just (successfully!) put our 3–month-old to bed and are enjoying our few moments of quiet until we (successfully!) put ourselves to bed.

As a new mother adjusting to life with a newborn, it’s been important to keep some things from my pre-baby life constant; spin, brunch with friends, and cooking. But all have to be adjusted to our little one’s schedule; spin early AM, constantly late to brunch, and cooking simple meals after he falls asleep.

So tonight, once our little one was passed out from his “I don’t want to go to bed” crying fit, I made this easy rosemary and brown butter chicken.


3Tbs butter

4 skin-on chicken thighs

2 large sprigs rosemary

Salt & pepper


Wash and pat chicken until very dry. Season with salt and pepper on all sides.

In a large sauté pan over medium heat, cook butter until browned. Add chicken, skin side down, and rosemary. As the butter cooks, the rosemary will gently infuse it. Spoon rosemary butter over chicken frequently, about every 30 seconds. Once the skin is very crispy and dark brown (about 7 minutes), flip chicken. Keep a cover over the chicken to cook it through but keep spooning butter over chicken. The chicken is cooked through once no longer pink (about another 7 minutes).

Serve with the rosemary brown butter from the pan on the side for dipping sauce.

Serves 2 very tired new parents or 2 normal adults

Browned chicken skin and rosemary. Note that the rosemary is on top of the photo for this chicken’s close-up photo op, but in *real* life, the rosemary is down in the pan, hanging out with the butter
Yummy crispy chicken is infused by rosemary thanks to consistently spooning rosemary butter over chicken. Simple sautéed greens on side optional, but chardonnay required

Adult Pigs in a Blanket

Ok, so you have one more day to ruin your body before you start your New Year’s resolutions (the more you put on, the more you lose in 2018, #amIright?). Enter; Pigs in a Blanket. But not those old school, sad ones your mom brought to potlucks (sorry, mom!). Adult pigs. With cheese. And garlic. And other yummy things. This recipe was inspired by dear friend, Katie, and then adapted by my husband, so cheers to them for helping us lose more weight in 2018.

Now let’s get to “pigging out!”

2 Pillsbury Grand Crescent Rolls
2 packages Little Smokies
2 tbs parsley
2 tsp minced garlic
3 tbs butter
Grated Parmesan cheese for sprinkling
Special kitchen needs: parchment paper and a silicone brush

Preheat oven to 350 degrees.

Unroll the dough gently like so…


Cut dough into fourths like so…


Wrap each little smokie and then…

Melt butter in a bowl or ramekin in the microwave for 30 seconds, watching carefully so the butter doesn’t overflow. Mix in garlic and parsley.


Place rolled pigs on parchment on a baking sheet. Use silicone brush to brush on the butter mixture, then sprinkle with Parmesan cheese.

Bake in the oven for 14-17 minutes until golden brown. Serve hot and promise your friends that you’re helping them achieve great weight loss in the New Year!!