Rosemary Broasted Chicken Recipes

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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

ROSEMARY ROAST CHICKEN



Rosemary Roast Chicken image

Ready to take plain roast chicken up a notch? Try this honey-and-rosemary roasted version, tastily trimmed with thick slices of squash and onion.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h15m

Yield 6

Number Of Ingredients 8

3- to 3 1/2-lb whole broiler-fryer chicken
1 1/2 lb buttercup or acorn squash, peeled and cut into 1/2-inch rings or slices, then cut crosswise in half
2 medium onions, cut into 1-inch wedges (2 cups)
1/2 cup butter or margarine, melted
1/4 cup lemon juice
2 tablespoons honey
2 teaspoons dried rosemary leaves, crumbled
1 clove garlic, finely chopped

Steps:

  • Heat oven to 375°F. Fold wings of chicken under back. Tie or skewer drumsticks together. Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken.
  • In small bowl, mix remaining ingredients; brush on chicken and vegetables just until evenly coated. Reserve remaining butter mixture. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Roast uncovered 1 hour. Brush remaining butter mixture on chicken and vegetables. Cover loosely with foil to prevent overbrowning. Bake 45 to 55 minutes longer or until thermometer reads 180°F, juice of chicken is no longer pink when center of thigh is cut and squash is tender.

Nutrition Facts : Calories 530, Carbohydrate 19 g, Cholesterol 190 mg, Fat 1 1/2, Fiber 3 g, Protein 50 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 11 g, TransFat 1 g

PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY



Pan-Roasted Chicken with Mushrooms and Rosemary image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 8

1 (6-ounce) boneless chicken breast with wing attached, with skin
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 fresh white mushrooms, halved
2 shallots, halved
2 sprigs fresh rosemary
1/4 cup water
1/2 lemon, juiced

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
  • The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.

Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, 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). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

ROAST CHICKEN WITH ROSEMARY



Roast Chicken with Rosemary image

When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!

Provided by LILQUIZ

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh rosemary

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
  • Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g

GARLIC-ROSEMARY ROAST CHICKEN



Garlic-Rosemary Roast Chicken image

Categories     Chicken     Garlic     Herb     Poultry     Roast     Rosemary     Healthy     Self

Yield Makes 4 servings with leftovers for two more meals

Number Of Ingredients 7

Olive or vegetable oil cooking spray
3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
8 cloves garlic, finely chopped
1 teaspoon salt
1 roasting chicken (6-7 pounds)
Kitchen twine
1 lemon, sliced (optional)

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.

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.

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