LEMON AND ROSEMARY CHICKEN
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
GRILLED CHICKEN WITH LEMON, ROSEMARY, AND MUSTARD
Easy to prepare and very flavorful. The lemon, rosemary and mustard combine beautifully...none of the flavors dominate. Adapted from Bon Appetit, July 2003.
Provided by swissms
Categories Chicken Breast
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator.
- Chill at least 2 hours and up to 4 hours, turning occasionally.
- Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.).
- Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side.
- Transfer chicken to platter and serve.
Nutrition Facts : Calories 198.8, Fat 9.3, SaturatedFat 4.4, Cholesterol 90.8, Sodium 315.7, Carbohydrate 2.2, Fiber 0.6, Sugar 0.5, Protein 25.8
ROSEMARY LEMON CHICKEN SALAD
A refreshing twist on chicken salad. Tangy and delicious! The mayonnaise in this recipe is only approximate, I simply mix it in until it look right. The rosemary is grown in my garden therefore my sprig may be a different size than yours, so season to taste.
Provided by norskamerican
Categories Lunch/Snacks
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the chicken, apple, and mayonnaise in a bowl. Add the lemon and season to taste. enjoy =).
Nutrition Facts : Calories 56.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 2.9, Sodium 78.7, Carbohydrate 6.2, Fiber 0.6, Sugar 3.2, Protein 0.2
ROSEMARY & LEMON ROAST CHICKEN
This Italian-inspired roast chicken couldn't be easier, but the result is really special
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
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, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium
ROSEMARY CHICKEN SALAD
I love the flavor of rosemary with chicken. This is a good luncheon salad that my mom makes. From her Gooseberry Patch Celebrate Spring Cookbook.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add the chicken and celery to a mixing bowl; toss to combine.
- In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
- Spoon mayo mixture onto chicken mixture; stir gently to distribute.
- Season to taste with salt and pepper.
- Chill in the refrigerator 4-6 hours before serving.
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