CHICKEN AND ROSEMARY RECIPE RECIPES

ROSEMARY CHICKEN RECIPE | ALLRECIPES

Rosemary Chicken Recipe | Allrecipes image

Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.

Provided by Judith Armstrong

Categories Meat and Poultry Chicken Breast

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1?½ teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced

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, CarbohydrateContent 3.6 g, CholesterolContent 68.4 mg, FatContent 8.3 g, FiberContent 0.5 g, ProteinContent 27.6 g, SaturatedFatContent 1.3 g, SodiumContent 307.4 mg, SugarContent 1.2 g

EASY GARLIC AND ROSEMARY CHICKEN RECIPE | ALLRECIPES

Easy Garlic and Rosemary Chicken Recipe | Allrecipes image

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories Meat and Poultry Chicken Breast Healthy

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

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, CarbohydrateContent 3.7 g, CholesterolContent 68.4 mg, FatContent 2 g, FiberContent 1.5 g, ProteinContent 27.6 g, SaturatedFatContent 0.6 g, SodiumContent 78.9 mg, SugarContent 0.2 g

More about "chicken and rosemary recipe recipes"

ROSEMARY CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

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.
From tasteofhome.com
Reviews 4.2
Total Time 20 minutes
Category Dinner
Calories per serving

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.

See details

LEMON AND ROSEMARY CHICKEN RECIPE: HOW TO MAKE IT

This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. —Laurel Dalzell, Manteca, California
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 252 calories per serving

Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

See details

ROSEMARY & GARLIC CHICKEN RECIPE | BBC GOOD FOOD

Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish
From bbcgoodfood.com
Total Time 1 hours
Category Dinner
Cuisine British
Calories 744 calories per serving

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.

See details

SKILLET CHICKEN WITH LEMON AND ROSEMARY RECIPE | ALLRECIPES

Quick and good one-pan chicken - very flavorful.
From allrecipes.com
Total Time 1 hours 15 minutes
Category Meat and Poultry, Chicken, Breast, Skillet
Calories 325.8 calories per serving

Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.

See details

LEMON AND ROSEMARY CHICKEN RECIPE: HOW TO MAKE IT

Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

See details

ROSEMARY & GARLIC CHICKEN RECIPE | BBC GOOD FOOD

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.

See details

CHICKEN BREASTS WITH ROSEMARY AND THYME RECIPE - ANDREW ...

The Good News Chicken breasts are lean but flavorful, especially with the killer pan sauce here. Matthew Malin and Andrew Goetz discovered the dish that inspired this recipe at L'Enoteca, a wine shop and restaurant in Pietrasanta, Italy. More Chicken Recipes
From foodandwine.com
Reviews 4
Total Time 30 minutes

Transfer the chicken breasts from the skillet to a platter, cover and keep warm. Pour off any fat in the skillet and set the skillet over a burner. Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan. Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute. Pour the pan sauce into a bowl and serve with the chicken.

See details

ROASTED CHICKEN WITH FIGS AND ROSEMARY RECIPE - NYT COOKING

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you’re starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you’ll need.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 817 per serving

Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

See details

CHICKEN AND ROSEMARY DUMPLINGS RECIPE | MYRECIPES

Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.
From myrecipes.com
Reviews 4.5
Calories 366 calories per serving

Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

See details

ROSEMARY FRIED CHICKEN RECIPE - RECIPES, PARTY FOOD ...

Grab a blanket, head outside, and savor our easiest fried chicken yet.
From delish.com
Total Time 1 hours
Category Barbeque, easy chicken, Father's Day, feed a crowd, Fourth of July, picnic, Summer, dinner, lunch, main dish
Cuisine American

Preheat oven to 450 degrees F, with racks in upper and lower thirds. Line one large rimmed baking sheet with aluminum foil; place a wire rack over a second rimmed baking sheet. In a large bowl, combine chicken, buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside (or refrigerate up to 2 days). In another large bowl, whisk together flour, paprika, chopped rosemary, 1 tablespoon salt, and 2 teaspoons pepper. Lift chicken from buttermilk, a few pieces at a time (allowing excess to drip off), and dredge in flour mixture (shaking off excess); transfer to foil-lined sheet. Dredge chicken in flour mixture a second time; return to sheet. In a 12-inch cast-iron skillet (or a 5-quart Dutch oven), heat oil and rosemary sprigs over medium-high. When rosemary sizzles rapidly, remove and discard. In three batches, fry chicken until golden brown, 4 to 5 minutes per side; transfer to prepared rack. (If chicken browns too quickly, reduce heat.) Remove foil; set a rack on that baking sheet. Transfer half the chicken to this empty rack. Bake chicken on both racks until an instant-read thermometer inserted in thickest part of a thigh registers 165 degrees F, 15 to 20 minutes. Let cool 5 minutes before serving. (To store, let cool, then layer between paper towels; refrigerate up to 1 day. If desired, bring to room temperature before serving.)

Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.

See details

SKILLET ROSEMARY CHICKEN RECIPE | FOOD NETWORK KITCHEN ...

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 ...
From foodnetwork.com

See details

CHICKEN WITH ROSEMARY AND MUSHROOMS RECIPE | FOODAL

Sep 28, 2019 · Heat a heavy 12-inch skillet over medium-high heat. Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan. Cook until mushrooms are browned, about 5-6 minutes. Pour in the chicken stock and flour. Whisk well and cook about 2 more minutes, or until sauce thickens slightly. Transfer mushrooms and sauce into a bowl and set ...
From foodal.com

See details

ROSEMARY CHICKEN - DINNER AT THE ZOO

Jan 29, 2020 · Add the chicken breasts and cook for 3-5 minutes on each side or until browned. Transfer the chicken to a baking dish coated with cooking spray. In a small bowl, mix together the rosemary, butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken. Bake for 25 minutes or until chicken is cooked through.
From dinneratthezoo.com

See details

CHICKEN WITH LENTILS AND ROSEMARY | RIVER COTTAGE

Add the garlic, rosemary and some salt and pepper. Cook gently for a further 5 minutes, then stir in the lentils and stock. Season the chicken thighs and place skin side up in the casserole. You want most of the chicken skin to remain exposed above the liquid in the dish so it can brown in the oven.
From rivercottage.net

See details

GARLIC ROSEMARY CHICKEN – 4 WAYS, BECAUSE FOOD IS LOVE ...

Jan 17, 2022 · Rosemary Garlic Chicken Drumsticks / Legs. Rosemary garlic chicken drummies are easy kid food too, especially as leftovers. I truly feel the taste is just as good on day 2 and day 3 as the night you make this chicken! Adapt the Recipe: Garlic Rosemary Chicken Breast. My husband is a bit pickier than the rest of us in some cases.
From bunnysgarden.com

See details

ANTONI'S SHEET-PAN CHICKEN WITH ROSEMARY AND GRAPES RECIPE

Sep 14, 2021 · 2. Arrange the onions, grapes and rosemary on the prepared pan. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for 10 minutes. 3. Meanwhile, pat the chicken pieces dry ...
From today.com

See details

ONE PAN LEMON & ROSEMARY BUTTER CHICKEN AND PASTA (LOW ...

Jan 19, 2022 · This delicious chicken and pasta dish is tangy, creamy, and incredibly flavorful. I was in Mexico when I developed the recipe, so I used Mexican limons but you can use Meyer or regular lemons as well. The rosemary, lemon, Dijon, and garlic-infused olive oil make a truly delicious combination.
From ibsgamechanger.com

See details