Best 5 Baked Lemon Rosemary Chicken Recipes
Baked lemon rosemary chicken is a delectable dish that combines the zesty flavors of lemon and rosemary with tender, juicy chicken. This classic recipe can be easily prepared at home and is a perfect choice for a weeknight dinner or a special occasion meal. The combination of the tangy lemon, fragrant rosemary, and succulent chicken creates a symphony of flavors that will tantalize your taste buds.
Here are our top 5 tried and tested recipes!
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.
BAKED LEMON-ROSEMARY CHICKEN
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
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
BAKED LEMON ROSEMARY CHICKEN
Lemon and rosemary complement the richly roasted flavor of the chicken in this easy all-in-one dinner. This recipe is included in my Low Oxalate Fresh and Fast Cookbook.
Provided by MelindaKeen
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated.
- Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.
Nutrition Facts : Calories 345.3, Fat 20.7, SaturatedFat 3.9, Cholesterol 46.4, Sodium 361.5, Carbohydrate 22.2, Fiber 3.6, Sugar 6, Protein 18.6
JUICY LEMON-ROSEMARY ROAST CHICKEN
This lemon-roasted chicken is so juicy and so easy to make! Make sure to get some woody sprigs of rosemary to create a roasting rack. This chicken makes an incredible chicken soup with the leftovers.
Provided by LIANNASR
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 6
Steps:
- Season the cavity of the chicken with salt and pepper. Prick 1 lemon 3 times with a knife and slice the second lemon into thin slices.
- Stuff chicken with 4 rosemary sprigs, whole lemon, and onion. Loosen the skin from the body of the chicken, making sure not to tear. Stuff lemon slices and softer rosemary sprigs under the skin, making sure to get the legs as well.
- Line a 9x13-inch baking dish with the remaining rosemary sprigs to make a rack for the chicken. Place stuffed chicken on top, sprinkle generously with salt and pepper, and drizzle with olive oil.
- Roast in the preheated oven for 30 minutes. Continue to roast, basting every 15 minutes, until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C), about 1 hour more. Cover with foil and let rest for 15 minutes before slicing.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 6.8 g, Cholesterol 145.5 mg, Fat 27.1 g, Fiber 3.2 g, Protein 46.8 g, SaturatedFat 7.6 g, Sodium 210.4 mg, Sugar 0.4 g
HONEY ROSEMARY AND LEMON BAKED CHICKEN
Such an aromatic slightly sweet, slightly tangy use for those economical chicken thighs. Make an additional 1/2 cup of honey butter lemon sauce with rosemary to dredge the thighs through before serving with sauteed kale & steamed rice.... very nice. From Nikki Shaw via the Contra Costa Times.
Provided by Busters friend
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F; line a large baking pan with foil and place a roasting rack on top. Place chicken pieces, skin side up, on top of rack (this allows chicken to roast all over and not stew in its own juices).
- Squeeze lemon juice over chicken. Rub with butter, then drizzle honey over the top of each piece. Season with rosemary, garlic powder, salt and pepper.
- Bake the chicken for 15 minutes, then reduce heat to 350°F and bake for 25 more minutes.
Nutrition Facts : Calories 481, Fat 33.2, SaturatedFat 10.8, Cholesterol 169.4, Sodium 1054.8, Carbohydrate 12.7, Fiber 1.2, Sugar 9.4, Protein 33.1
Tips:
- Choose the right chicken: For optimal results, opt for a whole chicken weighing between 3 and 4 pounds. Ensure that it's fresh and free of any blemishes.
- Prepare the chicken properly: To ensure even cooking, remove the giblets and excess fat from the chicken's cavity. Rinse the chicken thoroughly inside and out, then pat it dry with paper towels.
- Enhance the flavor: Before roasting, season the chicken liberally with salt, pepper, and any desired herbs or spices. A flavorful marinade or rub can also elevate the taste.
- Roast at the right temperature: For perfectly cooked chicken, maintain a consistent oven temperature of 400°F throughout the roasting process.
- Monitor the cooking time: The roasting time may vary depending on the size of the chicken and the specific recipe. To ensure doneness, use a meat thermometer to check that the internal temperature has reached 165°F in the thickest part of the thigh.
- Let the chicken rest: Once roasted, allow the chicken to rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more succulent and flavorful dish.
Conclusion:
Baked Lemon Rosemary Chicken is an easy-to-follow recipe that delivers a delightful combination of flavors and textures. The zesty lemon and fragrant rosemary complement the tender and juicy chicken perfectly, making it an ideal dish for any occasion. Whether you're hosting a special dinner or simply looking for a comforting meal, this recipe is sure to impress. With its simple ingredients and straightforward instructions, even novice cooks can create a delicious and satisfying dish that the whole family will enjoy.
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