Lemon Rosemary Chicken

The set up looks promising...

After pan searing and baking

Pasta with chicken and sun-dried tomatoes

1. Boil pasta according to instructions. I like them al dente. Pour in a colander and through cold running water, so that they don't stick later.
2. In a wok, add bite-sized chicken pieces, garlic, rosemary (I had marinated them earlier), sun-dried tomatoes and diced celery. Add chicken stock, chili flakes, serrano/green chilis(if u like it really hot)
3. Pour pasta and cheese(I used Kraft Italian 5 cheese blend in this one) of your choice till it melts. Check for salt. Serve warm.

You can use fresh parsley too.
For more pasta ideas click on the label 'pasta'

Lamb shoulders with rosemary and garlic and some veggies

1. You need to marinate the lamb shoulders in soy sauce, rosemary sprigs and freshly crushed garlic cloves in a ziplock overnight. I think it is best to use meat fresh out of grocery aisle. I used a pounder to tenderize the lamb cut.
2. The day you want to bake, dice some of your favorite veggies- I used yellow zucchini , asparagus and white onions- rub olive oil, salt, pepper, lemon juice, and some rosemary twigs. I tossed a few dry-roasted Szechuan peppers on a whim too.
3. Would be great on an outdoor grill, but it's raining out, so I am taking my chances in an conventional oven, which is good because I can have the retained juices to eat with grains if I want to.
4. Pre-heat the oven to 500F (about 120 C), sprinkle some garlic powder if you have them. Don't bother otherwise. Cook both sides to your desired doneness. 

Tastes  lot like a Moroccan Lamb tagine I once had.

 Here's some antipasto I can have anytime really. (with Olives, smoked Gouda cheese, Pepperoncini, Mango and Salami )

And a guilt-free dessert: Greek yogurt topped with honey and rose syrup.

 Add dry fruits and nuts at will.

Garlic-Rosemary Roast Chicken

Link 1
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If you are baking with the skin on, it helps to loosen the skin and rub the garlic-herb mixture evenly under the skin first, and then on it. Insert a small, sharp knife and make shallow cuts on the meat. Sometimes I toss halved mushrooms into the baking dish, and always prefer fresh coarsely ground pepper for a crunch.