Best 20 Garlic Rosemary Chicken Recipes

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**Garlic Rosemary Chicken: A Flavorful and Aromatic Culinary Delight**

Prepare to tantalize your taste buds with the delectable Garlic Rosemary Chicken, a culinary creation that blends aromatic herbs, savory spices, and succulent chicken. This dish promises a symphony of flavors that will elevate your dining experience. Featuring three irresistible recipes – Classic Garlic Rosemary Chicken, Lemon Garlic Rosemary Chicken, and Garlic Rosemary Chicken with Bacon – this article offers a range of options to suit every palate.

**Classic Garlic Rosemary Chicken:** This timeless recipe showcases the harmonious combination of garlic, rosemary, and chicken. The chicken is seasoned with a blend of garlic salt, rosemary, and paprika, giving it a delightful savory and earthy flavor. Roasted to perfection, the chicken emerges from the oven with a crispy golden skin and a juicy, tender interior.

**Lemon Garlic Rosemary Chicken:** This zesty variation adds a burst of citrusy brightness to the classic recipe. The chicken is marinated in a tangy blend of lemon juice, garlic, rosemary, and olive oil, infusing it with a vibrant flavor. Roasted until golden brown, the chicken is sure to impress with its delightful aroma and tantalizing taste.

**Garlic Rosemary Chicken with Bacon:** For those who crave a smoky and savory twist, this recipe incorporates crispy bacon into the mix. The chicken is seasoned with a savory blend of garlic, rosemary, and paprika, then wrapped in bacon strips and roasted to perfection. The result is a harmonious balance of smoky bacon, aromatic herbs, and tender chicken that will satisfy even the most discerning palate.

Embark on a culinary journey with these three Garlic Rosemary Chicken recipes, each offering a unique flavor experience. Whether you prefer the classic combination, the zesty citrus twist, or the smoky bacon indulgence, these dishes are sure to become favorites in your kitchen.

Here are our top 20 tried and tested 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

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.

GARLIC-ROSEMARY SLOW COOKER WHOLE CHICKEN



Garlic-Rosemary Slow Cooker Whole Chicken image

Once you try making a whole chicken in the slow cooker, you'll never want to roast it the old way again. In the slow cooker you'll get the moistest, most fool-proof, and hands-off whole chicken that you'll ever make. This recipe uses generous amounts of rosemary and garlic that not only infuse into the chicken, but also season the potatoes that cook underneath the chicken for a savory one-pot meal.

Provided by fabeveryday

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 8h10m

Yield 6

Number Of Ingredients 6

1 ½ pounds potatoes, peeled and cubed
1 medium onion, chopped
1 (4 to 6 pound) whole roasting chicken
6 cloves garlic, halved lengthwise
2 tablespoons rosemary
freshly cracked salt and pepper to taste

Steps:

  • Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
  • Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
  • Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
  • Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 23.3 g, Cholesterol 189.6 mg, Fat 16.1 g, Fiber 3.1 g, Protein 64.4 g, SaturatedFat 4.4 g, Sodium 217.6 mg, Sugar 1.7 g

GARLIC-ROSEMARY ROAST CHICKEN



Garlic-Rosemary Roast Chicken image

Categories     Chicken     Garlic     Herb     Poultry     Roast     Rosemary     Healthy     Self

Yield Makes 4 servings with leftovers for two more meals

Number Of Ingredients 7

Olive or vegetable oil cooking spray
3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
8 cloves garlic, finely chopped
1 teaspoon salt
1 roasting chicken (6-7 pounds)
Kitchen twine
1 lemon, sliced (optional)

Steps:

  • Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

CHICKEN BREASTS WITH ROSEMARY AND CHANTERELLES AND ROASTED GARLIC POTATOES



Chicken Breasts with Rosemary and Chanterelles and Roasted Garlic Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 1/4 pounds small Red Bliss Potatoes, well scrubbed
2 heads garlic, separated into unpeeled cloves
1/4 cup olive oil
Coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, peeled and minced
1 pound fresh chanterelle mushrooms, trimmed, cleaned, and cut if large
2 sprigs fresh thyme, leaves picked and chopped
2 cups chicken stock
2 teaspoons canola oil
1/4 cup unsalted butter
4 boneless chicken breast halves, skin on
Coarse salt and freshly ground white pepper to taste
1 sprig rosemary, about 6 inches long, coarsely chopped
1/4 cup dry white wine
2 tablespoons Cognac
1 1/2 cups white chicken stock
1/4 cup finely minced fresh chives

Steps:

  • To make potatoes: Preheat oven to 375 degrees. Place a roasting pan in the oven for 5 minutes to preheat. In a mixing bowl, combine the potatoes, garlic, and olive oil and stir to coat the potatoes and garlic. Season generously with salt and pepper. Transfer to the roasting pan and roast, stirring occasionally until potatoes are soft when pierced with the tip of a knife and the garlic cloves are very soft and sweet in flavor, about 40 minutes. Remove from oven and keep warm.
  • To make mushrooms: In a 12-inch saute pan, heat the butter over medium heat. Add the shallots and cook for about 3 minutes, until softened. Add the garlic and cook about 1 minute longer. Add the mushrooms and thyme. Cover the pan and cook for 7 to 10 minutes, until the mushrooms are tender and have released their juices. If the mushrooms seem dry during cooking, add about 1/4 cup of the chicken stock.
  • When the mushrooms are soft, add the rest of the chicken stock, raise the heat to high, and cook until the liquid is reduced by half, about 6 minutes. There will be quite a bit of liquid in the mushrooms. Remove them from the heat, cover, and set side to keep warm.
  • To make the chicken:
  • Heat the oil and 1 tablespoon of the butter in a 12-inch saute pan over medium-high heat. Season the chicken breasts with salt and pepper. Place the chicken breasts in the pan, skin side down. Cook for about 6 minutes, until golden brown. Turn and cook until the juices run clear when pierced with the tip of a knife, about 6 more minutes. Add the rosemary and cook, basting frequently, for 6 to 8 minutes longer, until the chicken is cooked through and nicely browned. Transfer to a serving platter and set it aside, covered, to keep warm.
  • Pour off any oil in the pan and add the wine and Cognac. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Add the stock and cook until the sauce is reduced nearly by half or thickened and richly flavored, about 4 minutes. Remove the pan from the heat and swirl in the remaining 3 tablespoons of butter. Season with the chives, salt, and pepper. Spoon the sauce over the chicken and serve, passing the mushrooms and potatoes on the side.

GARLIC ROSEMARY ROASTED CHICKEN



Garlic Rosemary Roasted Chicken image

Make and share this Garlic Rosemary Roasted Chicken recipe from Food.com.

Provided by lazyme

Categories     Whole Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6

6 lbs roasting chickens
1 tablespoon fresh rosemary, chopped
8 garlic cloves, crushed
2 medium red onions, quartered
2 heads garlic, whole
2 teaspoons olive oil

Steps:

  • Preheat oven to 450ºF.
  • Remove and discard giblets and neck from chicken.
  • Rinse chicken under cold water; pat dry.
  • Trim excess fat.
  • Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
  • Place rosemary and crushed garlic beneath skin of breast and drumsticks.
  • Lift wing tips up and over back; tuck under chicken.
  • Place chicken, breast side up, on a broiler pan.
  • Cut a thin slice from end of each onion.
  • Remove white papery skins from garlic heads (do not peel or separate cloves).
  • Cut tops off garlic heads, leaving root end intact.
  • Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
  • Bake at 450ºF for 30 minutes.
  • Brush onions and garlic heads with olive oil.
  • Arrange onions and garlic heads around chicken.
  • Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
  • Cover chicken loosely with foil; let stand 10 minutes.
  • Discard skin from chicken.
  • Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS



Grilled Garlic, Rosemary and Lemon Dijon Chicken Breasts image

This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.

Provided by DEJackel

Categories     Chicken Breast

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 8

4 -5 boneless skinless chicken breasts
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh garlic
1 1/2 teaspoons fresh lemon juice
3/4 cup olive oil
2 -3 tablespoons balsamic vinegar
2 -3 tablespoons rice wine vinegar
2 tablespoons Dijon mustard

Steps:

  • In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
  • Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
  • Poor the marinade all over the chicken (cover top and bottom).
  • Let the chicken marinade in the mixture for 2 - 3 hours.
  • Grill/barbecue the chicken and serve!

LEMON-ROSEMARY-GARLIC ROASTED CHICKEN QUARTERS



Lemon-Rosemary-Garlic Roasted Chicken Quarters image

This is an awesome toss-together main dish with five-star results. I didn't have have a whole roaster chicken but wanted all the flavor and crispy chicken skin one would expect from a roasted chicken. It turned out juicy, tender and seasoned just right with perfectly browned, crisp skin to top it all off. I roasted the chicken atop a layer of quartered potatoes and onions, which turned out tender and full of flavor from cooking in the chicken juices. My hubby declared this finger-licking, extra napkin-needing delicious, and I hope you enjoy too!

Provided by MarthaStewartWanabe

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 14

2 chicken quarters, skin-on
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 teaspoon chicken bouillon powder
1 tablespoon rosemary, dried
5 garlic cloves, minced
4 white potatoes, pealed and quartered
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1 tablespoon olive oil
1 yellow onion, large, pealed and cut into 1-inch slices
2 tablespoons butter, melted
1 lemon, juice of

Steps:

  • Preheat oven to 400°F.
  • In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
  • Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
  • Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
  • Roast uncovered for 35-40 minutes at 400°F.
  • Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
  • Remove from oven and allow to rest for 10 minutes before serving.

CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS



Crispy Baked Rosemary-Garlic Chicken Legs image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10

12 chicken legs
2 cloves garlic, minced
4 stems rosemary, leaves picked and roughly chopped
4 cups panko bread crumbs
Kosher salt and freshly ground black pepper
2 eggs
2 cups milk
3 cups all-purpose flour
Extra-virgin olive oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
  • Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
  • Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
  • Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
  • Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.

ROASTED GARLIC, LEMON, AND ROSEMARY CHICKEN, WITH BABY POTATOES



Roasted Garlic, Lemon, and Rosemary Chicken, With Baby Potatoes image

Yum! Yum! Love this chicken! Very flavorful and super easy to make! Makes a great dinner party meal or Sunday supper!

Provided by Helping Hands

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

5 lbs whole chickens, quartered
5 tablespoons lemon juice
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1/4 cup olive oil
salt and pepper
12 baby potatoes, skins on

Steps:

  • Place chopped rosemary in baking dish.
  • Add olive oil, garlic, and lemon juice and stir well.
  • Place chicken in mixture in dish, skin side down.
  • Turn to coat with mixture.
  • Cover and place in fridge for one hour.
  • Preheat oven to 450 degrees.
  • Bake chicken uncovered for 15 mins.
  • Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan.
  • Reduce heat to 375 degrees and bake for 25 mins.
  • Remove from oven and remove potatoes from pan.
  • Keep potatoes warm.
  • Put chicken under broiler for a few minutes until nice and crispy.
  • NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot.
  • Spoon pan juices onto chicken pieces and baby potatoes and serve.

GARLIC-ROSEMARY ROAST CHICKEN WITH JUS



Garlic-Rosemary Roast Chicken With Jus image

Don't be put off by the recipe length- it's actually quite easy and makes a really elegant meal. The garlic is not overpowering- the chicken gets a very nice balance of flavors. We like to toss extra cloves in the bottom of the pan with the juices and mash them when they are roasted to spread on fresh crusty bread. Prep time includes brining time. From America's Test Kitchen.

Provided by eknecht

Categories     Whole Chicken

Time 2h30m

Yield 1 chicken

Number Of Ingredients 17

1/2 cup table salt
10 garlic cloves, unpeeled
3 sprigs fresh rosemary
1 whole chicken
2 teaspoons fresh rosemary, minced
2 medium garlic cloves, minced
1/8 teaspoon table salt
1 ground black pepper
1 tablespoon extra virgin olive oil, plus more
extra virgin olive oil, for brushing chicken
10 garlic cloves
1/2 teaspoon extra virgin olive oil
1 3/4 cups low sodium chicken broth
1/2 cup water
1/4 cup semi-dry or dry white wine
1 sprig fresh rosemary
salt and pepper

Steps:

  • Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
  • Pound with meat pounder or rolling pin until garlic is crushed.
  • Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
  • Add 1 1/2 quarts cold water, stir until salt is dissolved.
  • Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
  • Stir all paste ingredients together in small bowl, let rest.
  • Remove chicken from brine and pat dry with paper towels.
  • Adjust oven rack to lower-middle position and heat oven to 450 degrees.
  • Spray roasting pan and rack with non-stick cooking spray.
  • Rub about 1 1/2 teaspoons of paste in cavity of chicken.
  • Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
  • Rub all sides of chicken with 2 teaspoons oil and season with pepper.
  • Toss 10 garlic cloves with 1/2 teaspoon olive oil.
  • Scatter in bottom of pan.
  • Set chicken breast-side down on prepared V-rack and roast 15 minutes.
  • After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
  • Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
  • Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
  • Remove roasted garlic cloves to cutting board.
  • Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
  • Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
  • Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
  • Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
  • Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
  • Carve chicken and serve with jus.

Nutrition Facts : Calories 3241.2, Fat 230.4, SaturatedFat 63.5, Cholesterol 975.3, Sodium 57991.1, Carbohydrate 28.7, Fiber 1.6, Sugar 1.8, Protein 241.7

ROAST CHICKEN WITH ROSEMARY-GARLIC PASTE



Roast Chicken with Rosemary-Garlic Paste image

Provided by Deborah Madison

Categories     Chicken     Garlic     Roast     Low Cal     Rosemary     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries*
2 garlic cloves, chopped
1/2 teaspoon black peppercorns
3/4 teaspoon fine sea salt or coarse kosher salt
4 teaspoons olive oil
1 5- to 6-pound whole chicken (preferably organic), backbone and neck removed (reserved for Light Homemade Chicken Stock , if making)

Steps:

  • Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
  • Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
  • Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
  • *Available in the spice section of most supermarkets.
  • WHAT TO DRINK:
  • Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.

BROILED CHICKEN WITH ROSEMARY AND GARLIC



Broiled Chicken with Rosemary and Garlic image

Categories     Chicken     Garlic     Broil     Low Carb     Quick & Easy     Rosemary     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 lemon
3 lb chicken parts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon minced fresh rosemary
1 teaspoon minced garlic

Steps:

  • Preheat broiler.
  • Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.
  • Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.
  • Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.
  • Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter and pour any juices from broiler pan over it.

OVEN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY



Oven Roasted Chicken With Lemon, Garlic and Rosemary image

Make and share this Oven Roasted Chicken With Lemon, Garlic and Rosemary recipe from Food.com.

Provided by susie cooks

Categories     Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 -3 1/2 lb chicken
4 lemons
8 garlic cloves, peeled
16 sprigs rosemary
1/2 teaspoon red pepper flakes
salt and pepper

Steps:

  • Cut chicken in half lenghtwise.
  • Place in large oven proof dish.
  • Squeeze juice from the lemons over the chicken.
  • Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
  • Marinate for 2 hours, turning chicken a few times.
  • Preheat oven to 400 degrees.
  • Roast chicken for 45 minutes.
  • Can broil at the end for darker, crisp skin.
  • Cut into serving pieces.

BAKED CHICKEN WITH ONIONS, GARLIC & ROSEMARY



Baked Chicken with Onions, Garlic & Rosemary image

Your kitchen will smell heavenly while this dish is baking! Serve with a green vegetable &/or salad & crusty bread or rolls.

Provided by Mary Scheffert

Categories     Chicken

Time 1h

Yield 5 serving(s)

Number Of Ingredients 7

3 1/2-4 1/2 lbs chicken parts
salt
pepper, to taste
3 medium onions, sliced into rings
6 -12 cloves garlic, thinly sliced
2 tablespoons olive oil
4 teaspoons minced fresh rosemary or 2 teaspoons dried rosemary, crumbled

Steps:

  • Position oven rack in center of oven; preheat to 400F degrees.
  • Rinse chicken parts& pat dry; season liberally with salt& pepper.
  • In a large bowl, toss together onion rings, garlic, oil& rosemary.
  • Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
  • Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture.
  • Drizzle with an additional 2 tbsp olive oil.
  • Bake until chicken is done, approximately 45-55 minutes.

RACHAEL RAY'S GARLIC ROASTED CHICKEN WITH ROSEMARY AND LEMON



Rachael Ray's Garlic Roasted Chicken With Rosemary and Lemon image

This is a quick and easy chicken receipe that can go as a main course with just about anything. I made a roux in a saucepan with butter and flour and garlic and added the pan drippings to it with the wine instead of leaving it in the oven it would take longer to thicken if let in oven.

Provided by Crystal B.

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 lbs boneless chicken breasts, cut in small pieces
6 garlic cloves, crushed
3 tablespoons fresh rosemary, Chopped
3 tablespoons extra virgin olive oil (evoo)
1 lemon, juice and zest of
1 tablespoon grill seasoning
1/2 cup dry white wine or 1/2 cup chicken broth

Steps:

  • Arrange chicken in 9x13 baking dish. Add garlic, rosemary, evoo, lemon zest and grill seasoning and salt & pepper if you wish.
  • Toss & coat 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 and removen chicken from the oven.
  • place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Nutrition Facts : Calories 612.7, Fat 36.5, SaturatedFat 9, Cholesterol 181.6, Sodium 181.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.6, Protein 59.5

ROSEMARY & GARLIC ROASTED CHICKEN WINGS



Rosemary & Garlic Roasted Chicken Wings image

This is a really simple and delicious way to prepare chicken wings. This recipe is for roasting them in an outdoor wood fired oven at a high temperature. I am confidant that you can use your regular indoor oven as well.

Provided by NewEnglandCook

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb small chicken wings (fresh is better)
3 tablespoons fresh rosemary, chopped
2 garlic cloves
1 lemon zest
1 teaspoon red pepper flakes
3 -4 tablespoons olive oil
salt
pepper

Steps:

  • Light your oven or grill and get it to a very high temperature 500-600 Degrees.
  • Chop your Garlic and Rosemary into a very fine dice. Add to a bowl with the lemon zest, chili flakes, a heavy pinch of salt, 10 big grinds of black pepper, oil to moisten the whole ensemble.
  • Rinse and pat dry the chicken wings and add to the rosemary mixture. Toss and massage the chicken wings in the mix making sure to coat each and every bit of every wing with every ounce of rub. Cover and refrigerate for 30 minutes to an hour (longer is better).
  • Once your oven or grill is up to heat lay the wings across and baking sheet lined with aluminum foil and place in the oven
  • In the oven they tend to smoke a lot so be prepared.
  • Cook the wings for roughly 10-12 minutes or until golden brown and crunchy, turning once or twice to crisp each side.
  • Enjoy!

LEMON-RUBBED CHICKEN LEGS WITH GARLIC AND ROSEMARY



Lemon-Rubbed Chicken Legs with Garlic and Rosemary image

Categories     Chicken     Garlic     Quick & Easy     Lemon     Rosemary     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 6

2 whole chicken legs (about 1 pound total)
1 lemon, halved
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary,crumbled
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons water

Steps:

  • Pat chicken dry and rub all over with a lemon half. Season with salt, pepper, and half of rosemary. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin sides down, 7 minutes, or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through.
  • Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and sauté over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.

20 MINUTE GARLIC ROSEMARY CHICKEN & BROWN RICE DINNER



20 Minute Garlic Rosemary Chicken & Brown Rice Dinner image

Make and share this 20 Minute Garlic Rosemary Chicken & Brown Rice Dinner recipe from Food.com.

Provided by Steve_G

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon oil
4 small boneless skinless chicken breast halves (about 1 lb.)
3/4 teaspoon garlic powder, divided
3/4 teaspoon dried rosemary leaves, crushed,divided
1 (10 3/4 ounce) can reduced-sodium chicken broth
1/3 cup water
1 cup Minute brown rice, uncooked

Steps:

  • Heat oil in large nonstick skillet on medium-high heat.
  • Add chicken; sprinkle with 1/4 tsp.
  • each of the garlic powder and rosemary.
  • Cover.
  • Cook 4 minutes on each side or until chicken is cooked through.
  • Remove chicken from skillet.
  • Add broth and water to skillet; stir.
  • Bring to boil.
  • Stir in rice and remaining garlic powder and rosemary.
  • Top with chicken; cover.
  • Cook on low heat 5 minutes.
  • Remove from heat.
  • Let stand 5 minutes.

OVEN FRIED GARLIC ROSEMARY CHICKEN



Oven Fried Garlic Rosemary Chicken image

This recipe was one of our family favorites when I was a kid. My mom clipped it from a magazine in the early 60's. I reduced the salt and the fat significantly - they used way too much then, in my opinion. Enjoyed in the Midwestern U.S. region at many church potlucks. (I attended quite a few personally!)

Provided by PanNan

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs frying chickens, cut in individual pieces
3/4 cup flour
1 teaspoon crumbled rosemary
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 teaspoon salt
1/4 cup shortening (I use olive oil)

Steps:

  • Wash chicken and dry.
  • Combine flour, rosemary, garlic powder, black pepper and salt.
  • Turn into a large bag.
  • Place all the chicken at once into the bag with the flour mix.
  • Shake until all pieces are coated well.
  • Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
  • Arrange chicken in the hot fat in the pan, skin side down.
  • Bake 30 minutes or until the underside is golden brown.
  • Turn chicken and bake another 30- 40 minutes until done.

Tips:

  • To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • If you don't have a meat thermometer, you can also check if the chicken is cooked by piercing it with a fork. If the juices run clear, the chicken is cooked.
  • For a crispy skin, make sure to pat the chicken dry before roasting.
  • You can use any type of potatoes for this recipe, but Yukon Gold or red potatoes work especially well.
  • If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary leaves.
  • Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

This garlic rosemary chicken recipe is a simple and delicious way to cook chicken. The chicken is roasted with garlic, rosemary, and olive oil, which gives it a flavorful and crispy skin. The potatoes roast alongside the chicken, making this a complete meal. This recipe is perfect for a weeknight dinner or a special occasion.

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