Chicken Rosemary Recipes

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ROAST CHICKEN WITH ROSEMARY



Roast Chicken with Rosemary image

When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!

Provided by LILQUIZ

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh rosemary

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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.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g

ROSEMARY CHICKEN



Rosemary Chicken image

Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.

Provided by Judith Armstrong

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
1 ½ teaspoons salt free Cajun seasoning
1 teaspoon fresh rosemary
1 onion, finely diced

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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.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g

ROASTED CHICKEN WITH ROSEMARY



Roasted Chicken with Rosemary image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

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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.

Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

ROSEMARY & GARLIC CHICKEN



Rosemary & garlic chicken image

Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish

Provided by Mary Cadogan

Categories     Dinner

Time 1h

Number Of Ingredients 5

8 chicken thighs , skin on
1 tbsp seasoned flour
1 head garlic
3 large stalks rosemary
300ml dry white wine

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Steps:

  • Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
  • Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

Nutrition Facts : Calories 744 calories, Fat 50 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 57 grams protein, Sodium 0.89 milligram of sodium

ROSEMARY CHICKEN



Rosemary Chicken image

A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
2 tablespoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
Hot cooked rice and fresh rosemary, optional

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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.

Nutrition Facts :

SKILLET ROSEMARY CHICKEN



Skillet Rosemary Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

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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

Nutrition Facts : Calories 413 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 87 milligrams, Sodium 1055 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 32 grams

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