EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
GARLIC-ROSEMARY ROAST CHICKEN
Steps:
- Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.
LEMON-GARLIC-ROSEMARY BAKED CHICKEN WITH ROASTED FINGER POTATOES
This is the only baked chicken you will ever need. This is perfect for Sunday dinners or when you are expecting company.
Provided by tabasco0697
Categories One Dish Meal
Time 2h30m
Yield 6 oz, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425. Rinse chicken under cold water then pat dry with paper towels. Rinse finger potatoes and sit aside.
- Season chicken inside and out with salt and pepper. Smear softened butter over entire chicken. Place breast side up in 13 x 9 inch (or larger) baking dish.
- Insert 1/2 lemon into cavity along with 2 sprigs fresh rosemary and half head of garlic. Remove leaves off remaining sprigs of rosemary and sprinkle on top of chicken. Discard stems. Cover chicken with strips of bacon.
- In gallon size storage bag add finger potatoes, extra virgin olive oil, salt and pepper and shake well to coat. Pour potatoes around chicken.
- Cut the remaining 1 1/2 lemons into wedges and the remaining 2 garlic heads in half. Place lemon wedges and garlic halves around the chicken on top of the potatoes. Place in oven and bake for 1 hour uncovered.
- Remove chicken from oven and remove bacon. Set bacon aside and return chicken to oven for an additional 30 minutes. While chicken is in the oven dice the bacon where it's completely cooked discarding the places on each piece where it's still raw and set aside. After 30 minutes check the chicken. Don't let the golden color of the chicken fool you into thinking it's done. Test chicken where the thigh meets the breast and see if the juices run clear. Remove chicken, garlic and lemon from baking dish to a large platter and tent with foil. Remove potatoes to a covered serving dish and keep warm.
- While chicken is resting take 4 tablespoons of the pan drippings and place in saucepan. Add chicken broth and diced bacon and bring to a boil on medium high heat. Reduce by half (approx 6-8 minutes). If you need to thicken the gravy use the corn starch and ice cold water mixed together to make a slurry and add a little at a time checking for desired consistency.
- Remove foil tent and slice chicken. Place on platter with roasted lemons and garlic heads. The garlic is soft and makes a nice spread to place on buttered crusty bread. Pour gravy into gravy boat (or bowl) and serve along side chicken and potatoes.
Nutrition Facts : Calories 748.9, Fat 50.1, SaturatedFat 15.3, Cholesterol 193.9, Sodium 990.5, Carbohydrate 26.7, Fiber 3.2, Sugar 1.8, Protein 47.1
GARLIC ROSEMARY ROASTED CHICKEN
Make and share this Garlic Rosemary Roasted Chicken recipe from Food.com.
Provided by lazyme
Categories Whole Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF.
- Remove and discard giblets and neck from chicken.
- Rinse chicken under cold water; pat dry.
- Trim excess fat.
- Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
- Place rosemary and crushed garlic beneath skin of breast and drumsticks.
- Lift wing tips up and over back; tuck under chicken.
- Place chicken, breast side up, on a broiler pan.
- Cut a thin slice from end of each onion.
- Remove white papery skins from garlic heads (do not peel or separate cloves).
- Cut tops off garlic heads, leaving root end intact.
- Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
- Bake at 450ºF for 30 minutes.
- Brush onions and garlic heads with olive oil.
- Arrange onions and garlic heads around chicken.
- Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
- Cover chicken loosely with foil; let stand 10 minutes.
- Discard skin from chicken.
- Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.
ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI
The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken's renderings wasted. It's hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
- Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
- Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.
ROSEMARY GARLIC AND GINGER CHICKEN BREASTS
I know everyone loves boneless skinless chicken breasts, and you could use these here, but I always stock up on the bone-in breasts because they are much cheaper. The longer the chicken marinates, the better, but you could marinate these for as little as half hour and still be in heaven. It can't get much easier than this, and this is requested in my house all the time. The chicken comes out extremely tender, moist and juicy! Just make sure you remove the skin from the chicken first if there is any. **Just omit the cayenne pepper if you don't prefer the heat. The high heat is the trick, it gives a slightly crispy outside, and tender inside!
Provided by MelvinsWifey
Categories Chicken Breast
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a marinating bowl or large ziploc bag, mix together spicy brown mustard, horseradish, olive oil, water, garlic, gingers, pepper, salt, and cayenne pepper.
- Add chicken and marinate as little as 30 min or as long as possible.
- When ready to cook, preheat oven to 400-425. Place chicken and all of the marinade in a shallow baking dish lined with foil for easy clean up. Sprinkle dried rosemary on top of all the chicken breasts. Do not cover.
- Bake in oven for 50-65 minutes, basting chicken with juices once after 30 minutes, and once during last 5 minutes of baking time.
- Once chicken is out of the oven, let chicken rest at room temperature for 15 minutes before serving so juices can redistribute. Serving too quickly will not result in juicy moist chicken! :).
Nutrition Facts : Calories 324.4, Fat 6.4, SaturatedFat 1.3, Cholesterol 136.9, Sodium 746.6, Carbohydrate 8.3, Fiber 2.4, Sugar 2, Protein 56.3
ROSEMARY & GARLIC CHICKEN
Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish
Provided by Mary Cadogan
Categories Dinner
Time 1h
Number Of Ingredients 5
Steps:
- Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
- Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.
Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium
ROSEMARY GARLIC CHICKEN FINGERS
Recipe adapted from "Living it Up" by George Hirsch, a BBQ expert who does live demonstrations at BBQ cookoffs. Prep time does not include time to marinade chicken (2 hours).
Provided by SharleneW
Categories Chicken
Time 43m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Carmelized Garlic: Lay each garlic head on its side and cut off approximately one-quarter of the garlic from the root end, exposing the garlic cloves.
- Brush with olive oil.
- Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill.
- Roast in a 325°F oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes.
- Cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy.
- Allow garlic to cool and remove cloves from head.
- Crush garlic cloves with flat of a knife to puree.
- Add 1/3 of garlic puree to marinade for chicken strips.
- Serve remaining puree on the side.
- For chicken: In shallow 2-quart bowl, mix chicken strips with olive oil, lemon juice, Carmelized Garlic, rosemary, hot sauce and pepper until well blended.
- Marinate in the refrigerator for 2 hours.
- Preheat the grill to high.
- Place the chicken in a grill basket in a single layer.
- Place the basket on the grill and cook chicken for 2 to 3 minutes.
- Turn and cook for 2 minutes, or until done.
- Serve with Carmelized Garlic and a dipping sauce such as Memphis-Style Barbecue Sauce (recipe #33814 here on Zaar).
Nutrition Facts : Calories 248.2, Fat 11.3, SaturatedFat 1.8, Cholesterol 46, Sodium 81.8, Carbohydrate 20.1, Fiber 1.3, Sugar 0.7, Protein 17.9
More about "rosemary garlic chicken fingers recipes"
BEST GARLIC ROSEMARY CHICKEN RECIPE - HOW TO MAKE …
From delish.com
BAKED ROSEMARY CHICKEN RECIPE [+VIDEO] - DINNER, …
From dinnerthendessert.com
ROSEMARY CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
CREAMY ROSEMARY GARLIC CHICKEN - OUR SALTY KITCHEN
From oursaltykitchen.com
GARLIC CHICKEN WITH ROSEMARY RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 22 minsServings 4Calories 259 per serving
- On a plate, mix flour with 1 Tbsp. rosemary, 1 tsp. salt and 1/2 tsp. pepper. Dredge chicken cutlets in seasoned flour; shake to remove excess.
- Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add cutlets and cook until golden, 2 to 3 minutes per side. Remove to a plate; cover loosely. Wipe out skillet, leaving behind browned bits.
- Place skillet over low heat and warm 1 Tbsp. oil. Add garlic and 1 Tbsp. rosemary; stir for 1 minute. Add chicken broth and lemon zest and juice, scraping up browned bits on the skillet. Raise heat to medium; boil until sauce has thickened, about 5 minutes. Season with salt and pepper. Return chicken with juices to skillet, turning to coat. Serve hot.
25 ROSEMARY RECIPES YOU NEED TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Mar 30, 2022Category Recipe Roundup
- Rosemary Roasted Potatoes. This recipe is one of the greatest side dishes on the planet: rosemary roasted potatoes. The rosemary adds aromatic woodsy and peppery flavors to the mild potatoes.
- Rosemary Garlic Butter Roasted Artichoke Halves. One of my favorite ways to prepare artichokes is roasting them, and with this recipe, you only need four ingredients and a few simple steps.
- Garlic Rosemary White Bean Dip. I’m a big fan of creamy, tasty dips and spreads, making this garlic, rosemary, and white bean dip pretty close to the number one spot!
- Rosemary Tea. If you’re feeling down, brew up this refreshing cup of tea! Rosemary tea is as simple as it gets – all you need is fresh rosemary and boiling water.
- Baked Rosemary Sweet Potato Fries. Who doesn’t love fries? They’re crispy, tasty, and pair with everything from a humble burger to the best, most expensive steak dinner.
- Rosemary Simple Syrup. Simple syrups are the easiest way to sweeten your drinks, and it’s so easy to make them at home. Just add sugar and water to a pot and simmer until the sugar dissolves.
- Rosemary Gin Fizz Cocktail. Fresh rosemary isn’t just for Thanksgiving turkey, you know. It’s good for more than just roast dinners. Amp up the classic gin fizz cocktail with this herbaceous spin.
- Rosemary Garlic Focaccia Bread. There’s no need to settle for mushy, subpar focaccia when craving serious Italian flavor. This recipe combines the best of both worlds – a crisp, delicious crust and a soft interior.
- Lemon and Rosemary Salmon. I love salmon recipes because they are quick and easy to make. This one is ready in 15 minutes (or less!). The rosemary and lemon flavors beam with tasty brightness that complements the buttery, flaky salmon.
- Rosemary Parmesan Popcorn. Popcorn is a great snack. It’s filling, easy to make, and there are many ways to dress it up. But luckily, it doesn’t take much to jazz up a bowl of popcorn.
GARLIC ROSEMARY CHICKEN (READY UNDER 20 MINUTES!) - JOYOUS APRON
From joyousapron.com
5/5 (25)Category Main CourseCuisine AmericanCalories 205 per serving
ROSEMARY-GARLIC CHICKEN THIGHS RECIPE - REAL SIMPLE
From realsimple.com
BAKED ROSEMARY CHICKEN THIGHS WITH GARLIC - THE KITCHEN …
From thekitchencommunity.org
OVEN ROASTED CHICKEN WITH LEMON ROSEMARY GARLIC BUTTER
From foodiecrush.com
COCONUT-CRUSTED CHICKEN FINGERS - FIT FOODIE FINDS
From fitfoodiefinds.com
LEMON ROSEMARY CHICKEN | THE MEDITERRANEAN DISH
From themediterraneandish.com
ROSEMARY-GARLIC CHICKEN RECIPE | MYRECIPES
From myrecipes.com
SKILLET GARLIC AND ROSEMARY CHICKEN THIGHS - DIETHOOD
From diethood.com
GARLIC ROSEMARY FOCACCIA BREAD - COMFORTABLE FOOD
From comfortablefood.com
You'll also love