Chicken Breasts With Rosemary And Thyme Recipes

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SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES



Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 lemon, cut into slices
1 whole chicken, skin on, cut into parts
Olive oil, for drizzling
Kosher salt and coarsely ground black pepper
2 to 3 shakes hot Hungarian paprika
1 pound small potatoes, any larger ones halved
4 carrots, sliced in half lengthwise
20 or so fresh thyme sprigs
2 to 3 fresh rosemary sprigs

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
  • Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

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

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY



Roasted Chicken Thighs With Lemon, Thyme and Rosemary image

The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what's convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

12 chicken thighs, bone in and skin on
1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
1 cup peeled garlic cloves (about 40)
1 lemon cut in 1/4-inch-thick slices, seeded
15 fresh thyme sprigs
4 (3-inch) rosemary sprigs
2 tablespoons kosher salt, or to taste
2 teaspoons ground black pepper

Steps:

  • Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
  • Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
  • Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
  • Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
  • To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 38 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams

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.

LEMON AND THYME GRILLED CHICKEN BREASTS



Lemon and Thyme Grilled Chicken Breasts image

These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.

Provided by Melissa Clark

Categories     barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 (6-ounce) boneless, skinless chicken breasts
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed

Steps:

  • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
  • Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
  • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams

ROSEMARY AND THYME ROASTED CHICKEN BREAST



Rosemary and Thyme Roasted Chicken Breast image

Fresh rosemary and thyme mixed with garlic and a little olive oil bring this succulent roast chicken breast to life. Eating a well-roasted chicken is one of life's simple pleasures and is a lot easier to make than you might think. There are a couple of things that help this roasted chicken breast recipe stand out. The first is cooking it in a 400℉ oven rather than the normal 350℉ helps to crisp up the skin on the outside and produces a more full-flavored bird. The second is using fresh herbs, which provide a lot more flavor than dried herbs.

Provided by Mark Hinds

Categories     Dinner

Time 1h15m

Number Of Ingredients 8

2 chicken breasts (bone-in, skin-on)
1 1/2 tbsp rosemary
1 1/2 tbsp thyme
2 cloves garlic
1/2 tsp salt for the chicken
1/4 tsp pepper
1/ tbsp olive oil
1 tbsp salt for brine

Steps:

  • To start, we're going to brine the chicken, which helps to make sure it's nice and juicy. To make the brine mix 1 tbsp of salt with two cups of water in a bowl big enough to hold the chicken and the water. Drop the chicken in, making sure it's completely submerged, for at least 30 minutes.
  • While the chicken is brining prepare the herb mixture by finely mincing the rosemary, thyme, and garlic. Make sure to use fresh rosemary and thyme for this recipe; using fresh herbs makes a big difference in how the dish tastes. Mix the herbs and garlic together with the salt, pepper, and olive oil to form a paste.
  • When the chicken has finished brining, take it out of the water, and pat dry with a paper towel. Spread the herb mixture over the whole chicken, making sure to get some under the skin.
  • Roast the chicken in a baking dish at 400℉ for 32 to 36 minutes. The chicken is done when it is firm to the touch and cooked to 165℉. When you take it out of the oven cover it with foil and let it rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 276 kcal, Carbohydrate 4 g, Protein 48 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 144 mg, Sodium 845 mg, Fiber 1 g, ServingSize 1 serving

ROSEMARY AND THYME CHICKEN RECIPE



Rosemary And Thyme Chicken Recipe image

Juicy Chicken marinated with herbs is a perfect meal for weekends as it is light on the stomach and does not involve too much effort to cook. You will love each and every bite of herb flavoured chicken. It is delicious and healthy at the same time. Serve Rosemary And Thyme Chicken along with Farm Fresh Vegetarian Pasta Salad for a weekday dinner. If you like this recipe, you can also try other Chicken recipes such as Cheesy Chicken Ala Kiev Paprika Chicken Skewers Spicy Pepper Chicken

Provided by Garima Gautam

Time 1h20m

Yield Makes: 2 Servings

Number Of Ingredients 10

2 Chicken breasts
2 tablespoon Rosemary
2 tablespoon Fresh Thyme leaves , or dried
4 cloves Garlic , minced
2 tablespoon Lemon juice
1 tablespoon Honey
4 tablespoon Extra Virgin Olive Oil
2 tablespoon Lemon zest
1/2 tablespoon Black pepper powder
5 Lemon wedges

Steps:

  • To begin making the Rosemary And Thyme Chicken recipe, take a big bowl and mix everything together except lemon slices and chicken breast. Now add the chicken breast and rub the marinate on chicken so that is it completely covered.
  • Cover the bowl with a plastic wrap and marinate this in the fridge for at least one hour.
  • After one hour take the chicken out of the fridge and keep it aside.
  • Heat up a skillet and put the chicken breast on it. Arrange the lemon slices beside chicken and pour the left over marinate all over chicken and let it cook on slow heat in the marinade itself.
  • Keep flipping the chicken and cook for 15-20 minutes until the chicken gets cooked. Overcooking might make the chicken chewy and tough. Serve it hot.
  • Serve Rosemary And Thyme Chicken along with Farm Fresh Vegetarian Pasta Salad for a weekday dinner.

CHICKEN WITH ROSEMARY AND MUSHROOMS



Chicken with Rosemary and Mushrooms image

If you've been getting bored with poultry lately, rev up the dinnertime engine with our easy recipe for chicken with rosemary and mushrooms.

Provided by Meghan Yager

Categories     Poultry

Time 25m

Number Of Ingredients 8

3 tablespoons unsalted butter, plus more as needed
16 ounces white button mushrooms, sliced
3 cloves garlic, minced
1 1/2 teaspoons dried rosemary (or 1 teaspoon fresh)
1/4 teaspoon salt
1/2 cup homemade or low-sodium chicken stock
2 teaspoon all purpose flour
1.5 pounds boneless, skinless chicken (tenderloins or thighs)

Steps:

  • Heat a heavy 12-inch skillet over medium-high heat.
  • Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
  • Cook until mushrooms are browned, about 5-6 minutes.
  • Pour in the chicken stock and flour.
  • Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
  • Transfer mushrooms and sauce into a bowl and set aside.
  • Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
  • Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
  • Return mushrooms and sauce to the pan, and cook for 1 more minute.
  • Serve warm.

Nutrition Facts : ServingSize 1 plateful, Calories 216 calories, Sugar 1.8 g, Sodium 181.4 mg, Fat 9.2 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.8 g, Protein 28.6 g, Cholesterol 98.6 mg

CHICKEN BREASTS WITH ROSEMARY AND THYME



Chicken Breasts With Rosemary and Thyme image

Make and share this Chicken Breasts With Rosemary and Thyme recipe from Food.com.

Provided by Vino Girl

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 large rosemary sprigs
4 large fresh thyme sprigs
4 skinless chicken breast halves, on the bone (3/4 lb)
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
2 tablespoons olive oil
1/2 cup chicken stock or 1/2 cup low sodium chicken broth
1 teaspoon flour, mixed with
2 teaspoons water

Steps:

  • Preheat the oven to 375°.
  • Press a rosemary and thyme sprig on each chicken breast.
  • Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
  • In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
  • Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
  • Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
  • Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
  • Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
  • Pour off any fat in the skillet and set the skillet over a burner.
  • Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
  • Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
  • Pour the pan sauce into a bowl and serve with the chicken.

Nutrition Facts : Calories 202.9, Fat 8.6, SaturatedFat 1.4, Cholesterol 69.3, Sodium 119.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 28.1

BAKED LEMON-ROSEMARY CHICKEN



Baked Lemon-Rosemary Chicken image

A truly easy and superb lemon-rosemary chicken dish with amazing flavor. Best served with fresh green beans and light and fluffy garlic mashed potatoes, or serve with your favorite sides.

Provided by Chef Eden

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 9

⅓ cup salted butter
⅓ cup chopped fresh rosemary
2 cloves garlic
2 tablespoons lemon juice
2 teaspoons lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breasts (such as Perdue®)
1 lemon, zested

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
  • Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
  • Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 5 g, Cholesterol 105.3 mg, Fat 21.7 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 11 g, Sodium 167 mg, Sugar 0.3 g

LEMON ROSEMARY CHICKEN MARINADE



Lemon Rosemary Chicken Marinade image

This delightful Lemon Rosemary Chicken Marinade boosts the flavor of plain chicken to amazing with its tangy citrus herb taste! Like all of my wonderful chicken marinades, it's super easy to make and can marinate in the fridge or go straight into the freezer for weekly meal prep!

Provided by Angela

Categories     Chicken Dishes     Condiments     Marinade

Time 5m

Number Of Ingredients 6

1/4 cup olive oil ((extra virgin))
1/4 cup lemon juice ((about 2 medium lemons juiced))
1 Tbsp rosemary
1/2 Tbsp thyme
1/2 Tbsp garlic ((minced))
1/2 tsp each, salt & pepper

Steps:

  • In a small mixing bowl combine all ingredients (olive oil, lemon juice, rosemary, garlic, thyme, salt, and pepper) and mix well.
  • Pour the marinade into a ziploc plastic storage bag then add the chicken. Squeeze out the excess air while you seal the bag securely.
  • Rub the marinade into the chicken through the bag by squishing the marinade around the bagged chicken.
  • Refrigerate for at least 4 hours for best results. Freeze for up to 3 months.

Nutrition Facts : Calories 501 kcal, Carbohydrate 6 g, Protein 1 g, Fat 55 g, SaturatedFat 8 g, Sodium 1166 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GRILLED CHICKEN BREAST W/ROSEMARY AND THYME



Grilled Chicken Breast w/Rosemary and Thyme image

I came across this most juicy chicken breast recipie while on EDIETS.com. My DH just loves it. I make it at least once a week and always when I have guests in town. It is the easiest & tastiest recipe to make. Bonus, clean up is a piece of cake! (prep time includes 30 minutes marinating in refrigerator). Serve with steamed veggies or salad, and rice or mashed potatoes for a complete dinner.

Provided by Trixyinaz

Categories     Chicken

Time 49m

Yield 1 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons olive oil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 (5 ounce) boneless skinless chicken breasts

Steps:

  • Preheat either grill or broiler.
  • Combine olive oil and spices in a flat dish.
  • Add chicken and coat both sides.
  • Cover with plastic wrap and marinate in the fridge for 30 minutes.
  • Grill or Broil chicken for 5-7 minutes, then turn and baste with remaining marinade.
  • Cook an additional 5-7 minutes or until inside is no longer pink.
  • Serve.
  • Throw away any leftover marinade.

Nutrition Facts : Calories 342.2, Fat 22.1, SaturatedFat 3.3, Cholesterol 82.2, Sodium 93.3, Carbohydrate 1.6, Fiber 0.5, Sugar 0.3, Protein 33

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EASY WHITE WINE ROSEMARY CHICKEN RECIPE
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LEMON AND THYME CHICKEN BREASTS | FOR THE LOVE OF COOKING
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  • Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
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CHICKEN BREASTS WITH ROSEMARY AND THYME RECIPE - ANDREW ...
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  • Preheat the oven to 375°. Press a rosemary and thyme sprig on each chicken breast. Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
  • In a large nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes. Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer. Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
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