Best 12 Broiled Lemon Rosemary Chicken Recipes

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Are you looking for a simple yet flavorful weeknight dinner option? If so, broiled lemon rosemary chicken is an ideal choice. This dish combines the tangy zing of lemon, the aromatic nuances of rosemary, and the tender, juicy goodness of chicken breasts or thighs to create a delectable and satisfying meal. Whether you prefer crispy skin or prefer a more tender finish, broiling your chicken allows for both options, making it a versatile dish that is sure to impress your family and friends.

Here are our top 12 tried and tested recipes!

TUSCAN LEMON CHICKEN



Tuscan Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Steps:

  • Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
  • When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

BROILED LEMON-GARLIC CHICKEN



Broiled Lemon-Garlic Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 lemons
2 tablespoons unsalted butter, at room temperature
2 to 3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 half chickens (3 to 3 1/4 pounds total)

Steps:

  • Position an oven rack about 8 to 10 inches from the broiler and preheat. Grate the lemon zest and combine in a small bowl with the butter, garlic, 1/2 teaspoon salt, and pepper to taste. Mash with a fork to make a smooth paste.
  • With your fingers, gently loosen the skin on the chicken breasts, legs and thighs. Spread the flavored butter under the skin as evenly as possible. Halve the lemons and squeeze 2 halves over the chicken; season with salt and pepper.
  • Place the chicken skin-side up on a broiler pan (or a rack on a baking sheet). Position the halves about 2 inches apart with the thick parts of the legs facing the center. Arrange the remaining 2 lemon halves cut-side down next to the chicken.
  • Broil the chicken until the skin is light brown and crisp, about 8 minutes. If the chicken browns too quickly, lower the oven rack. Flip the chicken and the lemons and continue to broil until almost cooked through (a thermometer inserted into the thickest part will register 160 degrees), about 15 minutes. Remove the lemons, if browned; turn the chicken again and broil until the skin is brown and crisp and the thermometer registers 165 degrees, about 2 more minutes. Serve the chicken with the broiled lemons for squeezing on top.

Nutrition Facts : Calories 453, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 149 milligrams, Sodium 491 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 42 grams

ROSEMARY LEMON GRILLED CHICKEN



Rosemary Lemon Grilled Chicken image

This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.

Provided by ANGELLACHELLE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h23m

Yield 6

Number Of Ingredients 7

½ cup butter
½ cup fresh rosemary
3 cloves garlic
1 lemon, zested
¼ cup fresh lemon juice
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste

Steps:

  • In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
  • Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
  • Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 2 g, Cholesterol 139.5 mg, Fat 17.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 220.7 mg, Sugar 0.3 g

GRILLED ROSEMARY CHICKEN BREASTS



Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
  • Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
  • Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

ROSEMARY LEMON CHICKEN



Rosemary Lemon Chicken image

Looking for a grilled dinner? Then check out this citrusy chicken flavored with herb - a scrumptious meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 8

1/2 cup lemon juice
2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
2 tablespoons finely chopped onion
3 tablespoons vegetable oil
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds chicken thighs

Steps:

  • Mix all ingredients except chicken in shallow glass or plastic dish. Add chicken, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
  • Heat coals or gas grill.
  • Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 20 minutes. Turn chicken; brush with marinade. Cover and grill 15 to 25 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Heat marinade to boiling; boil and stir 1 minute. Serve with chicken.

Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg

GRILLED LEMON AND ROSEMARY CHICKEN



Grilled Lemon and Rosemary Chicken image

Categories     Chicken     Citrus     Poultry     Low Carb     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

4 large skinless boneless chicken breast halves
3/4 cup bottled Italian-style dressing
1 1/2 tablespoons chopped fresh rosemary
1 lemon, cut crosswise into 1/8-inch-thick rounds

Steps:

  • Prepare barbecue (medium-high heat). Place chicken between sheets of plastic wrap and pound on work surface to thickness of 1/4 to 1/2 inch. Place chicken in glass baking dish. Pour 1/2 cup dressing over chicken. Sprinkle with rosemary; turn to coat. Let marinate at least 10 minutes and up to 2 hours.
  • Remove chicken from marinade and place on grill rack. Dip lemon rounds into remaining 1/4 cup dressing and place on edge of rack. Grill chicken until cooked through and grill lemon until slightly charred, turning occasionally, about 5 minutes total. Transfer chicken to plates. Top with lemon rounds and serve.

BROILED CHICKEN BREASTS WITH LEMON AND ROSEMARY



Broiled Chicken Breasts with Lemon and Rosemary image

I have had this recipe for years. I don't know where I got it, but it tastes great. I always make more than I think I will need, because the leftovers are even better than the main dish. Prep time does not include marinating time.

Provided by Toby Jermain

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

6 -8 large bone-in chicken breast halves, skinned,fat discarded,washed,and patted dry
2 teaspoons dried rosemary, lightly crushed
1 teaspoon lemon & herb seasoning
1/2 teaspoon fresh ground black pepper
1 teaspoon seasoning salt
1/2 teaspoon garlic granules
1 -2 tablespoon fresh lemon juice
1 -2 tablespoon extra virgin olive oil
1/4 cup fresh lemon juice
1/2 cup white wine
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried tarragon
1 -2 tablespoon chives
1 -2 tablespoon minced fresh parsley leaves
3 cloves garlic, finely minced
1 tablespoon cornstarch, mixed with 1/4 cup white wine
4 teaspoons cold butter, cut in small pieces

Steps:

  • Cut back bone from chicken breasts if desired.
  • Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder.
  • Sprinkle with lemon juice, and rub with olive oil.
  • Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours.
  • Remove from refrigerator about 1 hour before cooking.
  • In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic.
  • Bring to a boil over medium heat, and reduce by about half.
  • Add corn starch mixture, bring to a boil, and cook until thickened.
  • Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool.
  • Prepare charcoal (preferred) or gas grill for medium-low heat.
  • Place chicken on grill, meaty side up.
  • Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once.
  • Stir up coals or increase heat to medium.
  • Baste again, and turn chicken, meaty side down.
  • Continue cooking until chicken is just slightly charred.
  • Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.

Nutrition Facts : Calories 296.4, Fat 17.4, SaturatedFat 5.8, Cholesterol 79.7, Sodium 99.1, Carbohydrate 6.1, Fiber 0.7, Sugar 0.9, Protein 23.2

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

GRILLED LEMON-ROSEMARY CHICKEN



Grilled Lemon-Rosemary Chicken image

Broiled or grilled, this simple chicken recipe has been a favorite for years. Try it with your favorite herbs. -Rebecca Sodergren, Centerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1/4 cup lemon juice
3 tablespoons honey
2 teaspoons canola oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

BROILED CHICKEN WITH ROSEMARY AND GARLIC



Broiled Chicken with Rosemary and Garlic image

Categories     Chicken     Garlic     Broil     Low Carb     Quick & Easy     Rosemary     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

1 lemon
3 lb chicken parts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon minced fresh rosemary
1 teaspoon minced garlic

Steps:

  • Preheat broiler.
  • Remove 4 (3- by 1/2-inch) strips of zest from lemon with a vegetable peeler, avoiding white pith, then cut strips diagonally into thin strips. Halve lemon, then squeeze juice into a small bowl.
  • Put chicken in a large bowl with salt, pepper, and 1 tablespoon lemon juice and toss to coat. Transfer chicken, skin sides down, to rack of a broiler pan and broil 3 to 4 inches from heat, turning over every 5 minutes, 15 minutes total.
  • Remove broiler pan from oven, then transfer chicken to a plate with tongs. Carefully remove rack from broiler pan and add zest, rosemary, garlic, and remaining lemon juice to juices accumulated in bottom of broiler pan.
  • Transfer chicken to pan juices, then toss to coat and arrange chicken skin sides up. Return broiler pan to oven and broil chicken until cooked through, 3 to 5 minutes more.
  • Transfer chicken to a platter and pour any juices from broiler pan over it.

ROSEMARY-LEMON GRILLED CHICKEN



Rosemary-Lemon Grilled Chicken image

Here's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. -Debbie Carter, Kingsburg, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 medium lemon
1/3 cup butter, cubed
4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 324 calories, Fat 19g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

BROILED LEMON ROSEMARY CHICKEN



Broiled Lemon Rosemary Chicken image

Make and share this Broiled Lemon Rosemary Chicken recipe from Food.com.

Provided by PanNan

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 lemon
1 teaspoon dried rosemary or 1 teaspoon fresh rosemary
salt and pepper
1 tablespoon olive oil
1 whole chicken, cut in serving pieces

Steps:

  • Heat broiler and position rack 3- 4 inches from heat source.
  • Squeeze 1 tbsp lemon juice into a large bowl.
  • Crush rosemary between fingers and combine with lemon juice, salt and pepper.
  • Stir in oil.
  • Add chicken and turn to coat.
  • Marinate while broiler preheats or longer if desired.
  • Arrange chicken on broiler pan.
  • Broil until browned and cooked through, about 15 minutes per side.
  • If chicken browns too quickly, lower broiler pan and continue cooking til done.

Tips:

  • Choose the right chicken: For best results, use a whole chicken that is 3 to 4 pounds.
  • Prepare the chicken: Rinse the chicken inside and out and pat it dry. Remove any excess fat.
  • Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, rosemary, garlic, salt, and pepper. Pour the marinade over the chicken and let it sit for at least 30 minutes.
  • Preheat the broiler: Preheat the broiler to high.
  • Broil the chicken: Place the chicken on a baking sheet lined with foil. Broil the chicken for 30-35 minutes, or until the internal temperature reaches 165 degrees F.
  • Let the chicken rest: Remove the chicken from the broiler and let it rest for 10 minutes before carving.
  • Serve: Serve the chicken with your favorite sides.

Conclusion:

This broiled lemon rosemary chicken is a simple and delicious dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the lemon and rosemary give it a bright and herbaceous flavor. This dish is sure to please everyone at the table.

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