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
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
ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE
You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
- Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
- After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.
Nutrition Facts : Calories 288 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
ROSEMARY AND PEPPERCORN CHICKEN
A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.
Provided by GSDOTGS
Categories World Cuisine Recipes European French
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
- Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
- Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.
Nutrition Facts : Calories 982.9 calories, Carbohydrate 10 g, Cholesterol 353.5 mg, Fat 92.3 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 57 g, Sodium 557 mg, Sugar 0.3 g
PEPPERCORN CHICKEN WITH LEMON SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos
ROSEMARY LEMON PEPPER CHICKEN
This is delicious - and I love the smell while it is cooking!! I have always used fresh rosemary for this- never the dried. Cook tiime does not include the marinading time.
Provided by dgpat
Categories Chicken
Time 40m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken pieces in a deep enough tupperware dish (I like the tupperware because you can turn it over and shake to mix everything).
- Put seasonings over chicken.
- Place rosemary in container.
- Cover with water - enough so the chicken is completely submerged - cover and shake to mix.
- Marinade at least 2-3 hrs, overnight or longer is even better.
- When ready to cook:.
- Spray baking pan with Pam.
- Place chicken in baking pan.
- Cut each rosemary sprig in two and place one piece under each piece of chicken.
- Bake at 370 for 30-40 minutes - or until chicken is done.
- Enjoy!
Nutrition Facts : Calories 396.7, Fat 28.7, SaturatedFat 8.2, Cholesterol 157.9, Sodium 142.9, Protein 32.5
ROSEMARY CHICKEN
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
Nutrition Facts :
ROSEMARY-PAPRIKA CHICKEN AND FRIES
This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
- Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
- Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
- Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.
CHICKEN WITH ROSEMARY AND LEMON SALT
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan.
- Rinse the chickens inside and out and dry well.
- Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.
- Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.
PEPPERCORN CHICKEN WITH LEMON SPINACH
Make and share this Peppercorn Chicken With Lemon Spinach recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 37m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
- Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.
- Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.
- Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Serve with the spinach.
Nutrition Facts : Calories 291.9, Fat 13.5, SaturatedFat 2, Cholesterol 56.6, Sodium 328.5, Carbohydrate 7.3, Fiber 3, Sugar 0.6, Protein 23.3
ROSEMARY AND PEPPERCORN CHICKEN
A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.
Provided by GSDOTGS
Categories French Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
- Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
- Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.
Nutrition Facts : Calories 982.9 calories, Carbohydrate 10 g, Cholesterol 353.5 mg, Fat 92.3 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 57 g, Sodium 557 mg, Sugar 0.3 g
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