Baked Chicken With Garlic And Rosemary Recipes

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ROASTED CHICKEN WITH ROSEMARY



Roasted Chicken with Rosemary image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Steps:

  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY



Roast Chicken with Lemon, Garlic, and Rosemary image

Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Provided by Magda

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg

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 ROSEMARY ROASTED CHICKEN



Garlic Rosemary Roasted Chicken image

This recipe for Garlic Rosemary Roasted Chicken turns a whole chicken into tender, succulent goodness! If you're looking for an easy recipe to roast a whole chicken, this is it! The garlic and rosemary work perfectly with meat to create a melange of savory goodness. Low-carb and Keto-friendly.

Provided by Annissa Slusher

Categories     Main Course

Number Of Ingredients 5

1 tablespoon avocado oil
2 teaspoons sea salt
2 cloves garlic (crushed)
2 tablespoons fresh rosemary
1 whole chicken ((patted dry and giblets removed))

Steps:

  • Preheat oven to 375º Fahrenheit. Mix the sea salt, garlic and fresh rosemary in a small bowl.
  • Pat the chicken dry. Rub the garlic-rosemary mixture all over the chicken. Pull up the skin and slide your hand between the skin and the breast to get some of the mixture closer to the meat.
  • Place chicken on a roasting rack. Roast chicken for about 20 minutes per pound. Chicken is done when a thermometer reads between 165º and 185º Fahrenheit when inserted into the thickest part of the thigh.
  • Allow the chicken to rest 10-15 minutes after removing from the oven. After it has rested, carve chicken and serve.

Nutrition Facts : ServingSize 7 ounces, Calories 419 kcal, Protein 33 g, Fat 28 g, SaturatedFat 8 g, Cholesterol 131 mg, Sodium 1010 mg, UnsaturatedFat 1 g

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.

OVEN ROASTED CHICKEN WITH LEMON ROSEMARY GARLIC BUTTER



Oven Roasted Chicken with Lemon Rosemary Garlic Butter image

This perfectly tender and juicy whole oven roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It's perfect for Sunday dinner, but easy enough for a weeknight!

Provided by Heidi

Categories     Main Course

Number Of Ingredients 9

one 4-5 pound chicken (at room temperature, giblets and neck removed from cavity)
2 onions (quartered)
1 head of garlic (cut in half plus 3 garlic cloves minced)
3 lemons (2 cut in half and remaining half sliced into thin slices)
4 tablespoons unsalted butter* (softened)
2 teaspoons grated lemon zest
2 fresh rosemary sprigs plus 1 sprig minced
Kosher salt and freshly ground pepper
½ cup white wine

Steps:

  • Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
  • Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
  • Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
  • Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
  • Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.

Nutrition Facts : Calories 427 kcal, Carbohydrate 9 g, Protein 28 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 129 mg, Sodium 106 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BAKED CHICKEN WITH GARLIC AND ROSEMARY



Baked Chicken with Garlic and Rosemary image

A simple Chicken dish ideal for a family supper,serve it with a simple green salad and steamed baby potatoes

Provided by Norahs Girl

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 chicken portions
1/2 cup olive oil
1 lemon, juice of
1 teaspoon chicken stock powder
salt
milled pepper
1 lemon, thickly sliced
10 cloves garlic, unpeeled
4 sprigs fresh rosemary

Steps:

  • Wipe chicken with damp cloth and place in casserole dish.
  • Mix oil, lemon juice, stock powder and seasoning together and drizzle over chicken.
  • Add lemon slices, garlic cloves and rosemary.
  • Roast in a preheated 200°C oven for about 35 minutes.
  • You will need to shake the pan from time to time during the cooking process to prevent sticking.

BAKED CRANBERRY CHICKEN WITH ROSEMARY



Baked Cranberry Chicken with Rosemary image

This easy baked cranberry chicken recipe with rosemary is the perfect festive dinner! Bold flavors from fresh garlic, rosemary, citrus, and tangy-sweet cranberries come together to create a show-stopping dish. If you like, you can marinate the chicken in the seasoning and citrus for a couple hours in the fridge or just do as in the recipe and allow it to sit at room temperature for a few minutes.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 14

2 cups fresh cranberries
1/3 cup brown sugar
2-3 tbsp white wine vinegar (more for later)
6 pieces bone-in (skin on chicken (I used 2 chicken breasts and 4 thighs))
6-8 garlic cloves (minced)
Salt and pepper
1 1/2 tbsp chopped fresh rosemary (or 1 1/2 tsp dry rosemary)
1 tsp sweet paprika
1/3 cup Extra virgin olive oil
1 lemon (juice of (do not discard used lemon halves))
1 large yellow onion (chopped)
3 celery stalks (chopped)
1/2 cup chicken broth or water
More fresh rosemary for garnish

Steps:

  • In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
  • Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.
  • In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.
  • Preheat the oven to 425 degrees F.
  • Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.
  • Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
  • Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.

Nutrition Facts : Calories 145.2 kcal, Sugar 2.7 g, Sodium 10.9 mg, Fat 12.4 g, SaturatedFat 1.8 g, TransFat 0.1 g, Carbohydrate 9 g, Fiber 2.6 g, Protein 1.4 g, Cholesterol 0.7 mg, UnsaturatedFat 10.3 g, ServingSize 1 serving

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.

ROSEMARY CHICKEN RECIPE



ROSEMARY CHICKEN RECIPE image

This one-pan baked rosemary chicken recipe is a winner in our book and is sure to be one in your recipe rotation - especially when it comes to budget-friendly meals! Seasoned with a blend of McCormick® paprika, rosemary, sea salt, pepper and garlic powder, these baked chicken thighs with potatoes are an instant classic. With such great versatility and a juicy finish every time, we love to incorporate chicken thighs into a medley of recipes - and this one is ready in just about an hour! Simply toss everything together and bake until golden, occasionally turning the potatoes over for even baking. While this baked chicken and potatoes dish is delicious on its own, you can also serve it with a side salad, crusty bread or Glazed Carrots. Have leftover chicken? Rosemary chicken is great served over a Succotash, or you can shred it up and make a scrumptious sandwich for lunch.

Provided by McCormick

Categories     Entrees,

Yield 6

Number Of Ingredients 8

2 tbsps olive oil
1 tbsp McCormick® Paprika
1 1/2 tsps McCormick® Rosemary Leaves
1 tsp McCormick® Sea Salt Grinder
1/2 tsp McCormick® Black Pepper, Coarse Ground
1/2 tsp McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

Steps:

  • Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
  • Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Nutrition Facts : Calories 294 Calories

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.

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