SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
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
EASY GARLIC AND ROSEMARY CHICKEN
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
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
BONNIE'S CHICKEN ROSEMARY WITH GARLIC EGG NOODLES
This recipe is so simple and so easy to prepare that I almost didn't post it. But it is also delicious and maybe someone new to cooking, or someone just wanting a change of pace, will appreciate the simplicity of this great crockpot dish. Enjoy! Photos are my own, and so is this humble recipe.
Provided by BonniE !
Categories Chicken
Time 6h10m
Number Of Ingredients 10
Steps:
- 1. Place all in a crockpot and cook until fork tender. It makes its own sauce. 4 to 6 hours on low.
- 2. Serve thick slices of Chicken Rosemary over these cooked Garlic Egg Noodles, adding a ladle of the sauce: 2 tablespoons salted butter melted in large saucepan. Add 2 teaspoons garlic powder. Add cooked and drained egg noodles, and 2 tablespoons chopped parsley. Toss and serve immediately.
- 3. Optional: You can add mushrooms to the sauce if you desire, but it is great without them.
- 4. Here is how it looks! Enjoy!
BONNIE'S ROASTED CHICKEN WITH VEGETABLES
There's something comforting about a roasted chicken recipe and we really loved this flavorful dish. The lemon essence shines throughout the meal. We loved the taste so much, we may double the sauce next time just so there's more of it. The pops of sweetness from sweet potatoes and carrots add an extra layer of flavor. Definitely...
Provided by BonniE !
Categories Vegetables
Time 1h
Number Of Ingredients 10
Steps:
- 1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
- 2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
- 3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
- 4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
- 5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
- 6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!
GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
ROAST CHICKEN WITH GARLIC & ROSEMARY ROOT VEG
Get four of your five-a-day in a comforting roast chicken dinner served with Savoy cabbage. It's easy to prepare and makes an ideal weekend feast
Provided by Sophie Ellis-Bextor
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Spread the onion and half the garlic cloves around the base of a large roasting tin. Pick the tops off all the rosemary sprigs and set them aside, then stuff the remaining stalks into the chicken cavity and sit it on top of the onions. Drizzle with 2 tbsp of the oil and season well. Cover with foil and roast in the oven for 1 hr 20 mins, removing the foil for the last 20 mins.
- Just after the chicken goes in, put the vegetables in a second roasting tin along with the remaining garlic and the rosemary tops. Drizzle with the remaining oil, season and put in the oven underneath the chicken for 1 hr-1 hr 10 mins or until soft and lightly browned.
- Check the chicken is cooked by piercing the thickest part of the thigh with a skewer - the juices should run clear; if not, put it back in the oven and test again after another 10 mins. Carefully remove the chicken from the roasting tin and rest it on a board 15-20 mins.
- As the chicken rests, keep the vegetables warm and make the gravy. Put the roasting tin with the onions on a hob over a low heat, add the flour, mix well until it forms a paste, then pour in the stock, stirring constantly until thickened. Simmer for 5 mins, then season to taste. Strain into a gravy boat or heatproof jug and serve with the chicken, vegetables, cabbage and roast potatoes.
Nutrition Facts : Calories 800 calories, Fat 39 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 20 grams sugar, Fiber 18 grams fiber, Protein 56 grams protein, Sodium 0.9 milligram of sodium
HONEY GARLIC CHICKEN WITH ROSEMARY
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
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
GARLIC ROSEMARY ROASTED CHICKEN
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
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.
ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI
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
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 ROAST CHICKEN
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 BONNIE PRINCE CHARLIE (CHICKEN WITH DRAMBUIE SAUCE)
Make and share this Chicken Bonnie Prince Charlie (Chicken with Drambuie Sauce) recipe from Food.com.
Provided by Molly53
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Flour and season the chicken breasts and saute in hot butter in both sides.
- When they are well browned, sprinkle with Drambuie, add the chicken stock, cover and simmer for ten minutes: remove to platter and keep warm.
- While the chicken is cooking, peel and core the apples.
- Cut them into thick slices and cook gently until tender in butter- avoid mashing.
- Make the sauce by adding a little more Drambuie to the stock left in the pan and gently stir in the cream.
- Heat just until hot (not boiling).
- Add the roasted flaked almonds.
- Cover the chicken with sauce and garnish with the sliced apple.
Nutrition Facts : Calories 611.2, Fat 44.9, SaturatedFat 25.4, Cholesterol 196.6, Sodium 266.2, Carbohydrate 23.2, Fiber 4.2, Sugar 15.2, Protein 31.3
ROSEMARY & GARLIC CHICKEN
Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish
Provided by Mary Cadogan
Categories Dinner
Time 1h
Number Of Ingredients 5
Steps:
- Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
- Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.
Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium
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- Add the garlic and onion to the pan and sauté (using a wooden spoon) at medium-high heat until light golden-brown, about 3-4 minutes.
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- Preheat the oven to 400 degrees F. Season the chicken breasts generously on both sides with salt and pepper.
- Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and cook for 3-5 minutes on each side or until browned.
- In a small bowl, mix together the rosemary, butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken.
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