Baked Garlic Lemon Rosemary Chicken Recipes

BAKED GARLIC LEMON ROSEMARY CHICKEN

Steps:

• Transfer all of the ingredients to a large zip lock back and seal. Shake the bag around well until the ingredients are well-distributed over the chicken.
• Marinate at least 1 hour, up to 8.
• When you're ready to bake, preheat the oven to 375 degrees F and transfer the chicken to a large casserole dish.
• Bake for 35 minutes, then raise the oven temperature to 425 degrees F and bake another 20 to 30 minutes, or until the skin reaches desired level of crisp.
• Serve with your favorite side dishes, and enjoy!

ROSEMARY LEMON GARLIC BAKED CHICKEN

Steps:

• 1. Split chicken in half cutting thru the breast bone. Preheat oven to 350 degrees F.
• 2. Then cut each chicken half in half between the leg and wing. Wash thourgly, then pat dry.
• 3. In a small bowl blend all the herbs and spices together and then sprinkle generously over each piece of chicken. Do the inside first, then sprinkle on the out side lastly. Then position on a large shallow baking pan. Spray pan with non stick cooking spray first, then add chicken pieces.More than likely you will have some spice blend left over, I keep extra already mixed together in an empty spice jar for all types of meats and vegetables.
• 4. Add at least 2 slices of lemon on each piece of chicken. Then with remaining lemon cut in half, and squeeze juice over each chicken part. Place in preheated 350 degrees F. oven and bake for 1 and a half hours or until juices run clear & pieces are a nice golden brown.
• 5. Serve while still hot. Use pan drippings to make a nice pan gravy or add to your pasta as I did.
• 6. Serve with your favorite sides, I served it with Orzo Pilaf, and Fresh Spinach saute with sweet Red peppers & onions. It was quite tasty

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).

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.

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 AND ROSEMARY LEMON-ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
• Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
• Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
• Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.

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.

ROAST CHICKEN WITH LEMON, GARLIC, AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
• Place the chicken on a roasting rack set inside a roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 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).

ROASTED CHICKEN WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

LEMON-ROSEMARY-GARLIC ROASTED CHICKEN QUARTERS

Steps:

• Preheat oven to 400°F.
• In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
• Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
• Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
• Roast uncovered for 35-40 minutes at 400°F.
• Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
• Remove from oven and allow to rest for 10 minutes before serving.