Best 7 Chicken With Garlic Chilli Bay Leaves And Rosemary Recipes

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Indulge in a culinary journey with our diverse collection of chicken recipes. From the classic "Chicken with Garlic, Chilli, Bay Leaves, and Rosemary" that tantalizes your taste buds with its aromatic blend of herbs to the tantalizing "Chicken with Olives and Feta," a Mediterranean delight bursting with tangy flavors. For a touch of spice, try the "Chicken Tikka Masala," a creamy and flavorful Indian dish, or the "Chicken Tacos with Avocado Salsa," a vibrant Mexican treat. Craving something crispy? The "Crispy Honey Garlic Chicken" is a sweet and savory delight, while the "Chicken Nuggets with Sweet Chili Sauce" offers a kid-friendly option. Whether you prefer a comforting casserole like the "Chicken and Vegetable Casserole" or a quick and easy "One-Pot Chicken and Rice," we have something for every palate. Explore our culinary creations and find your new favorite chicken recipe today!

Let's cook with our recipes!

EASY GARLIC AND ROSEMARY CHICKEN



Easy Garlic and Rosemary Chicken 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 Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 2

Number Of Ingredients 5

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, 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

CHICKEN WITH GARLIC, CHILLI, BAY LEAVES AND ROSEMARY



Chicken With Garlic, Chilli, Bay Leaves and Rosemary image

From our local paper. I haven't had the chance to try this yet, so times are estimated. Suggested to serve with greens (snow peas, sugar snap peas or brocolli) and wedges of lemon. Was also suggested that skinless thigh could be used. I personally would serve with salad greens (young baby leaves) and the lemon wedges.

Provided by ImPat

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 skinless chicken breasts
1/4 cup flour
1/4 teaspoon salt (freshly ground or to taste)
1/4 teaspoon black pepper (freshly ground or to taste)
1/4 cup olive oil
30 g butter
1 tablespoon rosemary (needles, finely chopped)
2 -4 chilies (sliced or to your taste)
6 garlic cloves (peeled and sliced)
6 fresh bay leaves
2 tablespoons lemon juice

Steps:

  • Cut chicken breasts into 3 or 4 even sized pieces.
  • Season the flour with salt and pepper and dust the sections in it.
  • Heat a heavy large frypan/skillet to medium hot and add oil and butter.
  • Add chicken pieces and cook until golden brown and cooked through. If you frypan/skillet is small you may have to do this in 2 batches.
  • Add rosemary, chillies, garlic and bay leaves to the pan and cook until garlic starts to colour.
  • Pour over lemon juice and serve with greens and lemon wedges.

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON



Garlic Roast Chicken with Rosemary and Lemon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Steps:

  • Preheat oven to 450 degrees F.
  • Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

CHILE-ROASTED CHICKEN WITH HONEY, LEMON AND FETA



Chile-Roasted Chicken With Honey, Lemon and Feta image

A little sweet, a little spicy and very citrusy, this easy chicken recipe hits all the right notes, making it the kind of weeknight dinner you'll put on repeat. The feta adds a creamy, salty bite that's softened by the lemon and honey, while rosemary and red-pepper flakes round out the flavors. Serve this with a loaf of crusty bread or flatbread for scooping up all the tangy pan juices. You won't want to leave a drop behind.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 10

3 pounds bone-in, skin-on chicken thighs and drumsticks (to substitute breasts, see Tip)
Salt and black pepper
2 large garlic cloves, finely grated or crushed to a paste
1 tablespoon honey
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 teaspoon red-pepper flakes, plus more for serving
2 fresh rosemary sprigs
1 lemon, preferably a Meyer lemon, thinly sliced and seeded
2 ounces feta, crumbled into large pieces (a heaping 1/2 cup)
Chopped mint, dill or parsley, for serving

Steps:

  • Season chicken all over with salt and pepper. In a large bowl, mix together garlic, honey, olive oil and 1/4 teaspoon red-pepper flakes. Add chicken and toss well with your hands, spreading the garlic paste all over the chicken pieces. (Don't worry if the honey is a little clumpy.) Add rosemary sprigs and lemon slices and toss to combine. Let marinate at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  • Heat oven to 425 degrees. Line a sheet pan with a silicone liner or parchment paper.
  • Spread chicken and lemons across a single layer in the lined pan, tucking in the rosemary sprigs. Drizzle oil generously over everything. Roast for 20 minutes.
  • Using tongs, turn over the chicken pieces, and give the lemons a stir. Sprinkle feta on top. Continue to bake for 20 to 25 minutes longer, until the chicken is deeply bronzed and cooked through, and an instant-read thermometer inserted into the thickest part of the thigh or drumstick registers 165 degrees. Serve garnished with chopped herbs and more red-pepper flakes, if you like.

HONEY GARLIC CHICKEN WITH ROSEMARY



Honey Garlic Chicken with Rosemary image

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

Provided by Linette Gall Kalbach

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

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, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI



Rosemary-Garlic Roasted Chicken and Gnocchi image

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

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (6 to 8 pieces)
Kosher salt (Diamond Crystal)
Black pepper
1/4 cup extra-virgin olive oil
6 garlic cloves, finely grated
1 tablespoon chopped rosemary (from 2 sprigs)
2 (12- to 18-ounce) packages shelf-stable potato gnocchi
1 lemon

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.

GARLIC-ROSEMARY GRILLED CHICKEN



Garlic-Rosemary Grilled Chicken image

Serve this grilled chicken marinated with garlic-rosemary mixture - a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (1 1/4 lb)

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix oil, lemon juice, garlic, rosemary, salt and pepper. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate.
  • Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : Calories 270, Carbohydrate 2 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to adjust the recipe to your liking. If you like more or less garlic, chili, or rosemary, feel free to add or subtract as desired.
  • Make sure to cook the chicken thoroughly. Chicken is safe to eat when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken with your favorite sides. Some popular options include rice, pasta, or roasted vegetables.

Conclusion:

This chicken with garlic, chili, bay leaves, and rosemary is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and tender, and the sauce is rich and flavorful. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.

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