Crispy Rosemary Chicken Recipes

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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

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

CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS



Crispy Baked Rosemary-Garlic Chicken Legs image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10

12 chicken legs
2 cloves garlic, minced
4 stems rosemary, leaves picked and roughly chopped
4 cups panko bread crumbs
Kosher salt and freshly ground black pepper
2 eggs
2 cups milk
3 cups all-purpose flour
Extra-virgin olive oil
Lemon wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
  • Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
  • Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
  • Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
  • Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.

CRISPY CHICKEN WITH ROSEMARY-LEMON SALT



Crispy Chicken with Rosemary-Lemon Salt image

Provided by Giada De Laurentiis

Time 16m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying
Salt:
1 (6-inch) sprig fresh rosemary
1/4 cup kosher salt
Zest of 1/2 large lemon
1 pound chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1 1/2 tablespoons chopped fresh rosemary
Zest of 1/2 large lemon
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fine cornmeal or instant polenta

Steps:

  • For the salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 tablespoon. Place the rosemary, salt, and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
  • For the chicken: In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest, salt, and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary and fry until golden and crispy, 2 to 3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt and serve.

CRISPY ROSEMARY CHICKEN AND FRIES



Crispy Rosemary Chicken and Fries image

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!

Provided by SANDY WITEK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h15m

Yield 6

Number Of Ingredients 7

8 chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons garlic powder
salt and pepper to taste

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.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g

CRISPY ROSEMARY CHICKEN



Crispy Rosemary Chicken image

I got this recipe from the Fall 2004 What's Cooking magazine by Kraft. The chicken stays nice and moist and is quite flavourful! I modified it ever so slightly, which I will add as I post the original. Hope you enjoy!

Provided by Shels

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 ounce) package extra crispy original Shake-n-Bake
1/4 teaspoon garlic powder
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon pepper
1 lb bone-in chicken breast halve, i used boneless (4)
1 large egg, beaten (I used fat free Italian dressing)

Steps:

  • Preheat oven to 400°F Combine coating mix, garlic powder, rosemary and pepper in shaker bag.
  • Brush chicken lightly with egg.
  • Add one chicken piece to bag and shake until evenly coated.
  • Repeat with remaining chicken pieces.
  • Place chicken pieces in a foil-lined 15x10x1 baking pan (I used a 9x13).
  • Discard any remaining mixture in shaker bag.
  • Bake 40-45 minutes or until chicken is cooked through (Mine only took 40, but I only used 2 breasts).

Nutrition Facts : Calories 214.8, Fat 11.8, SaturatedFat 3.4, Cholesterol 125.5, Sodium 89.2, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 25.3

BEST ROSEMARY CHICKEN



Best Rosemary Chicken image

This is a terrific recipe for anyone who cooks for one or two people. Plus, it can easily be doubled to feed more. It is perfect for fast-paced weekdays and makes a complete meal when served with buttered beans and rolls. -Luke Armstead, Oregon City, Oregon

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 2 servings.

Number Of Ingredients 6

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 tablespoon lemon juice
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

  • Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.

Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

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

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 :

ROSEMARY-SCENTED, EXTRA-CRISPY FRIED CHICKEN



Rosemary-Scented, Extra-Crispy Fried Chicken image

Pretty much everyone loves fried chicken, in this recipe from Tuscany the chicken is marinated in a rosemary, sage and garlic mixture before it gets fried. To learn how to get an extra-crispy and flaky crust look at the video I posted at the following link: http://www.youtube.com/watch?v=UMWdyD9Plr4

Provided by alfrescoacsi

Categories     Whole Chicken

Time 4h10m

Yield 18-20 pieces, 4-6 serving(s)

Number Of Ingredients 11

3 lbs chicken
4 sprigs fresh rosemary
10 leaves fresh sage
2 garlic cloves
fresh ground black pepper (20-30 turns pepper mill)
2 eggs
2 tablespoons extra virgin olive oil
3 teaspoons salt
10 ounces flour
2 quarts peanut oil, for deep-frying
1 -2 lemon

Steps:

  • Skin the chicken (optional) and cut it into small serving pieces using a heavy cleaver. Disjoint wings, thighs and drumsticks. Trim wing tips. Halve thighs and drumsticks. Seperate breasts from back and split breasts in half. Cut each half into 4-5 pieces (depending on size). Place all chicken pieces in a large bowl.
  • Prepare the marinade. Mince the rosemary, sage and garlic and add to the chicken pieces. Add the eggs, olive oil, salt and pepper.
  • Mix well, rubbing the chicken with the marinade. Let stand in the refridgerator for 4-6 hours.
  • Place flour on a tray. Dredge the chicken pieces in the flour. When the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. You will have a lot of flour left over.
  • Heat the peanut oil in a deep fryer. The oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. Or when a thermometer reads 350°F.
  • Fry the chicken pieces in two batches. Do not overcrowd the fryer. In about 10 minutes the chicken pieces should be ready. Do not overcook the chicken or it will lose its moistness.
  • Take the chicken out of the oil with a slotted spoon and drain on paper towels. Sprinkle with salt.
  • Serve the chicken with lemon wedges.

Nutrition Facts : Calories 4910.2, Fat 493.1, SaturatedFat 89.5, Cholesterol 348.1, Sodium 2019.8, Carbohydrate 56.1, Fiber 2.4, Sugar 0.7, Protein 74

CRISP-SKINNED CHICKEN WITH ROSEMARY POTATOES



Crisp-Skinned Chicken with Rosemary Potatoes image

Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h45m

Number Of Ingredients 7

6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
Coarse salt
Extra-virgin olive oil
1/2 teaspoon cornstarch
1 whole chicken (about 4 1/2 pounds)
1 tablespoon unsalted butter, softened
1 small bunch fresh rosemary

Steps:

  • Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
  • Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
  • Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.

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