ROSEMARY CHICKEN BAKED RECIPES

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ROSEMARY BAKED CHICKEN WITH POTATOES - MCCORMICK



Rosemary Baked Chicken with Potatoes - McCormick image

Try our rosemary chicken recipe with paprika, garlic and sea salt for an enticing supper. Serve with a side of fruit or vegetable salad for maximum flavor!

Provided by McCormick

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 8

2 tbsps olive oil
1 tbsp McCormick® Paprika
1 1/2 tsps McCormick® Rosemary Leaves
1 tsp McCormick® Sea Salt Grinder
1/2 tsp McCormick® Black Pepper, Coarse Ground
1/2 tsp McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

Steps:

  • Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
  • Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Nutrition Facts : Calories 294 Calories

SKILLET ROSEMARY CHICKEN RECIPE | FOOD NETWORK KITCHEN ...



Skillet Rosemary Chicken Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

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

Nutrition Facts : Calories 413 calorie, FatContent 23 grams, SaturatedFatContent 5 grams, CholesterolContent 87 milligrams, SodiumContent 1055 milligrams, CarbohydrateContent 19 grams, FiberContent 2 grams, ProteinContent 32 grams

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SKILLET ROSEMARY CHICKEN RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Reviews 4.6
Total Time 40 minutes
Calories 413 calorie per serving
  • 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
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