GARLIC AND ROSEMARY CHICKEN RECIPES

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HONEY GARLIC CHICKEN WITH ROSEMARY RECIPE | ALLRECIPES



Honey Garlic Chicken with Rosemary Recipe | Allrecipes image

A succulent, moist, easy-to-make chicken.

Provided by Linette Gall Kalbach

Categories     Meat and Poultry    Chicken    Chicken Thigh Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 chicken thighs

Number Of Ingredients 6

3 tablespoons butter
1?½ tablespoons garlic powder
2 teaspoons rosemary
salt and ground black pepper to taste
½ cup honey
6 skinless chicken thighs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

Nutrition Facts : Calories 301 calories, CarbohydrateContent 25 g, CholesterolContent 86.2 mg, FatContent 14 g, FiberContent 0.4 g, ProteinContent 19.9 g, SaturatedFatContent 5.9 g, SodiumContent 134.3 mg, SugarContent 23.7 g

GARLIC CHICKEN WITH ROSEMARY RECIPE | MYRECIPES



Garlic Chicken with Rosemary Recipe | MyRecipes image

Provided by MyRecipes

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield Serves 4

Number Of Ingredients 8

¼ cup all-purpose flour
2 tablespoons chopped fresh rosemary
Salt and pepper
4 thinly cut chicken cutlets (about 1 lb.)
3 tablespoons olive oil
6 cloves garlic, minced
1 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon

Steps:

  • 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.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 9 g, CholesterolContent 66 mg, FatContent 12 g, FiberContent 1 g, ProteinContent 28 g, SaturatedFatContent 2 g, SodiumContent 505 mg

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