Best 2 Marinated Rosemary Lemon Chicken Recipes

Cooking "marinated rosemary lemon chicken" can be a delightful experience, offering a delectable flavor combination that pleases the taste buds. This article will guide you through the culinary process of creating this dish, ensuring you achieve succulent, flavorful chicken infused with the aromatic notes of rosemary and the tangy zest of lemons. Discover the secrets of selecting the right ingredients, the art of marinating the chicken to perfection, and the techniques for cooking it to achieve a golden-brown exterior and tender, juicy interior. Whether you prefer grilling, roasting, or pan-searing, we'll provide you with detailed instructions and helpful tips to ensure success in your culinary adventure. So, prepare to tantalize your senses and embark on a journey of flavors as we explore the art of cooking "marinated rosemary lemon chicken."

Check out the recipes below so you can choose the best recipe for yourself!

MARINATED ROSEMARY LEMON CHICKEN

Marinated Rosemary Lemon Chicken image

Perfect for the summer barbecue! Serve with rice, a light pasta salad, or grilled corn. Great summer eating!

Provided by Barbara Edwards

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h30m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup lemon juice
⅛ cup olive oil
2 tablespoons dried rosemary
4 skinless, boneless chicken breast halves
1 lemon, sliced

Steps:

In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
Preheat the grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!

Nutrition Facts : Calories 208.6 calories, Carbohydrate 6.6 g, Cholesterol 67.2 mg, Fat 9.9 g, Fiber 2.1 g, Protein 25 g, SaturatedFat 1.9 g, Sodium 60.6 mg, Sugar 0.7 g

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS image

Categories Bread Chicken

Number Of Ingredients 24

Ingredients

Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Couscous:
1 1/2 cups water
1/2 cup small diced red onion or shallots
1/2 cup small diced carrot
1/2 cup currants
1 (10-ounce) package couscous
2 tablespoons extra-virgin olive oil
1/4 cup toasted pine nuts
3/4 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon chopped fresh mint leaves
Set a 1-quart saucepan over high heat and add the water, red onions, carrots and currants. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and cover with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve hot.
Yield: about 4 cups

Steps:

Sauteed Cremini Mushrooms: 3 tablespoons unsalted butter 3 tablespoons minced shallots 1 teaspoon minced garlic 1 pound cremini mushrooms, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 3/4 cup balsamic vinegar Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous. Yield: about 1 1/2 cups

Tips:

Marinate the chicken for at least 30 minutes, or up to overnight, to infuse it with flavor.
Use a flavorful olive oil for the marinade, such as extra virgin olive oil infused with herbs or citrus.
Add a splash of lemon juice to the marinade to brighten the flavor.
Season the chicken generously with salt and pepper before cooking.
Roast the chicken at a high temperature (425°F) to get crispy skin.
Baste the chicken with the marinade halfway through cooking to keep it moist.
Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Conclusion:

This marinated rosemary lemon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, with a crispy skin and a bright, citrusy flavor. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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