MARINATED ROSEMARY CHICKEN
This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!
Provided by Beverly Auguadro
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 7
Number Of Ingredients 9
Steps:
- To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
- Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
- Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.
Nutrition Facts : Calories 744 calories, Carbohydrate 8.3 g, Cholesterol 138.6 mg, Fat 56.1 g, Fiber 3.4 g, Protein 45.2 g, SaturatedFat 11.4 g, Sodium 149.5 mg, Sugar 0.7 g
MARINATED ROSEMARY CHICKEN
This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 312mg sodium, Carbohydrate 2g carbohydrate, Fiber 0 fiber), Protein 23g protein. Diabetic Exchange
GREEK CHICKEN
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
GREEK ROSEMARY CHICKEN MARINADE
Wonderful marinade - let chicken marinade for at least 1 hour but no more than about 6 hours. I use this for chicken thighs and breasts and have always had great reviews.
Provided by josacli
Categories Greek
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk or blend above ingredients together.
- Pour over chicken and let marinade no less than 1 hour and no more than 6.
Nutrition Facts : Calories 249.6, Fat 27.2, SaturatedFat 3.8, Sodium 2.1, Carbohydrate 4.2, Fiber 1.9, Protein 0.6
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