Baked Lemon Rosemary Chicken Recipes

LEMON AND ROSEMARY CHICKEN

Lemon and Rosemary Chicken image

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

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 shallot, finely chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
4-1/2 teaspoons lemon juice
1/4 cup cold butter

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

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

Ingredients

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

BAKED LEMON ROSEMARY CHICKEN

BAKED LEMON ROSEMARY CHICKEN image

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

Ingredients

2 boneless chicken breasts, cut in 2 inch chunks
2 small red potatoes, quartered
1 red bell pepper, sliced thick
1 large zucchini or 1 large yellow squash, cut in 1 inch chunks
1 large onion, cut in 1 inch chunks
1/4 cup olive oil
lemon juice, of 1 lemon
3 fresh garlic cloves, diced
1/2 teaspoon salt
1/2 teaspoon dried Italian spices
1/2 teaspoon dried rosemary

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

Juicy Lemon-Rosemary Roast Chicken image

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

Ingredients

1 (4.5 pound) whole chicken
kosher salt and ground black pepper to taste
2 lemons
2 bunches fresh rosemary sprigs, divided, or more as needed
½ medium onion
1 drizzle olive oil

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

Honey Rosemary and Lemon Baked Chicken image

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

Ingredients

8 chicken thighs
2 lemons, fresh
1 1/2 tablespoons butter, softened
2 tablespoons honey
2 tablespoons fresh rosemary, chopped
1 teaspoon garlic powder
1 1/2 teaspoons sea salt
1 1/2 teaspoons black pepper, fresh coarse ground

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

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