Best 20 Rosemary Chicken Recipes

ROASTED CHICKEN WITH ROSEMARY

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.

LEMON AND ROSEMARY CHICKEN

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.

EASY GARLIC AND ROSEMARY CHICKEN

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).

ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY

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.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

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.

ROSEMARY CHICKEN

Steps:

• In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

ROSEMARY LEMON GRILLED CHICKEN

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.

BAKED LEMON-ROSEMARY CHICKEN

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.

GARLIC-ROSEMARY SLOW COOKER WHOLE CHICKEN

Steps:

• Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
• Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
• Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
• Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.

ROAST CHICKEN WITH 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.

ROSEMARY-ORANGE ROASTED CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.

ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE

Steps:

• Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
• In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
• Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

SKILLET ROSEMARY CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
• Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
• Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
• Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
• Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

ROSEMARY CHICKEN BREASTS

Steps:

• Place balsamic vinegar in one pie plate (or similar container).
• Place the olive oil in another pie plate (or similar container).
• Coat chicken with balsamic vinegar, then olive oil.
• Season chicken with rosemary, salt and pepper and let stand 10 to 15 minutes.
• Heat a medium nonstick skillet over medium heat .
• Add chicken breasts and cracked garlic to the pan.
• Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
• Slice each chicken breast and serve on plate.

GARLIC-ROSEMARY ROAST CHICKEN

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.

CRISPY ROSEMARY CHICKEN AND FRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
• Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

ROSEMARY BRICKED GRILLED CHICKEN

Steps:

• Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE

Steps:

• Preheat the broiler.
• Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.
• Reduce oven temperature to 425 degrees F.
• Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
• Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.
• Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs

ROASTED ROSEMARY CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
• In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
• Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
• Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.