SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
- Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
- Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
- Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
BISTRO STYLE ROSMARY CHICKEN
Why chicken thighs? Why not chicken thighs!!!???? They are inexpensive; for post-recession savvy shoppers, plus they are full of flavor, way more flavor than the all-holy breast meat. The fat content is high, making them crisp up brilliantly when baked or fried, giving that perfect golden color we all love. So give chicken thighs a chance, for a change of pace and flavor.
Provided by Maggie May Schill @NakedMaggie
Categories Chicken
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375'F
- Rinse and pat dry the 8 defrosted chicken thighs. set aside.
- In a food processor, add garlic, black pepper, salt, garlic power, rosemary, basil and red pepper flakes. Slowly add olive oil as you pulse food processor until you make an oily paste out of the ingredients. (You want a paste that's not dry and clumpy, but not runny and liquified. Add or subtract the amount of oil you use according to different factors; sometimes fresh herbs are dry and absorb more oil.)
- Take your chicken thighs back out. You want to coat each piece of chicken entirely with the oil and herb mixture. You also want to gently lift up the skin and coat under the skin with the oil and herb mixture. (Be-careful not to tear the skin.)
- Place chicken skin side up in a baking dish and cover the chicken with the diced onions. Salt and pepper entire baking dish as you desire.
- Bake for 30 minutes, then baste chicken thighs. Continue to bake for an additional 30 minutes until cooked through.
ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
ROSEMARY CHICKEN
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
Nutrition Facts :
BEST ROSEMARY CHICKEN
This is a terrific recipe for anyone who cooks for one or two people. Plus, it can easily be doubled to feed more. It is perfect for fast-paced weekdays and makes a complete meal when served with buttered beans and rolls. -Luke Armstead, Oregon City, Oregon
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
BLISSFUL ROSEMARY CHICKEN
An elegant and intensely flavorful way to prepare chicken breasts: roll with prosciutto and cheese, skewer with rosemary sprigs, and marinate (or not).
Provided by CHEFSINGLEDAD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
- In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
- Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
- Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 3.4 g, Cholesterol 112.7 mg, Fat 29.8 g, Fiber 0.6 g, Protein 35 g, SaturatedFat 9.9 g, Sodium 639.5 mg, Sugar 0.8 g
More about "bistro rosemary chicken recipes"
PAN-ROASTED ROSEMARY CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4/5 (99)Estimated Reading Time 2 minsServings 4
- Mix rosemary, half of garlic, and 2 Tbsp. oil in a small bowl; rub over flesh side of chicken. Cover; chill 1–12 hours.
- Place a rack in lower third of oven; preheat to 400°. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5 minutes.
- Transfer to oven; roast until an instant-read thermometer inserted in the thickest part of thigh registers 165°, 20–25 minutes. Transfer chicken, skin side up, to a plate.
- Cook shallot, thyme, and remaining half of garlic in skillet, stirring occasionally, until softened, about 2 minutes. Add broth and cook, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in butter. Serve chicken with pan sauce.
ROSEMARY CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (51)Calories 271 per servingCategory Main Course
BAKED ROSEMARY CHICKEN RECIPE [+VIDEO] - DINNER, …
From dinnerthendessert.com
ROAST CITRUS ROSEMARY CHICKEN - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (24)Total Time 55 minsCategory DinnerCalories 319 per serving
LEMON ROSEMARY CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.6/5 (36)Uploaded Jan 6, 2023Category Entree/PoultryPublished Jan 20, 2023
SONOMA BISTRO CHICKEN AND GARLIC - BIGOVEN
From bigoven.com
ROASTED ROSEMARY CHICKEN - SPEND WITH PENNIES
From spendwithpennies.com
BISTRO STYLE PARMESAN ROSEMARY FRIED CHICKEN
From tysonfoodservice.com
FRENCH BISTRO-STYLE CHICKEN - SANDERSON FARMS
From sandersonfarms.com
BISTRO CORE MENU - COURTYARD EXPERIENCE - COURTYARD BY …
From
SUNDAY SUPPER: LEMON ROSEMARY ROAST CHICKEN
From patch.com
ROAST CHICKEN WITH LEMON AND GARLIC RECIPE | BON APPéTIT
From bonappetit.com
ROSEMARY CHICKEN | THE MODERN PROPER
From themodernproper.com
KEVIN 'MR. WONDERFUL' O'LEARY MAKES HIS PERFECT CHICKEN RECIPE
From goodmorningamerica.com
ROSEMARY LEMON CHICKEN - MAIN ST BISTRO
From mainstbistro.com
DINNER | ROSEMARYSTHYMEBISTRO NEIGHBORHOOD RESTAURANT ...
From rosemarysthymebistro.com
BISTRO BRAISED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
You'll also love