ROSEMARY CHICKEN BREAST RECIPE RECIPES

Name: Roasted Chicken with Rosemary
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 9 servings.
Ingredients: 1/2 cup butter, cubed; 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed; 2 tablespoons minced fresh parsley; 1 teaspoon salt; 1/2 teaspoon pepper; 3 garlic cloves, minced; 1 whole roasting chicken (5 to 6 pounds); 6 small red potatoes, halved; 6 medium carrots, halved lengthwise and cut into 2-inch pieces; 2 medium onions, quartered

ROASTED CHICKEN WITH ROSEMARY RECIPE: HOW TO MAKE IT

Roasted Chicken with Rosemary Recipe: How to Make It image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 20 minutes

Prep Time 20 minutes

Cook Time 02 hours 00 minutes

Yield 9 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Steps:

In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, FatContent 28g fat (11g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 479mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 33g protein.

ROSEMARY & LEMON ROAST CHICKEN RECIPE | BBC GOOD FOOD

Rosemary & lemon roast chicken recipe | BBC Good Food image

This Italian-inspired roast chicken couldn't be easier, but the result is really special

Provided by Jennifer Joyce

Categories Dinner, Main course

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 2

Number Of Ingredients 7

Ingredients

20g pack rosemary
3 tbsp butter
1 garlic clove , crushed
1 lemon , zested and then halved
½ small red chilli , deseeded and chopped
1 ¼kg whole chicken , preferably free-range
4 medium carrots

Steps:

Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

Nutrition Facts : Calories 890 calories, FatContent 57 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 80 grams protein, SodiumContent 0.99 milligram of sodium

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1. Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
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1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
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3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
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Reviews 5.0
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Calories 449 calories per serving

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