SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
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
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
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).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
ROSEMARY ROAST CHICKEN THIGHS, NEW POTATOES, ASPARAGUS & GARLIC
An all-in-one lighter roast with Jersey Royals and a whole bulb of garlic - the potatoes catch the lemony cooking juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
- Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
- Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.
Nutrition Facts : Calories 509 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
MY FAMOUS ROSEMARY GARLIC CHICKEN AND POTATOES
This dish is made simply with simple ingredients and a lot of love. My dinner guests and family get very satisfied looks on their faces and young children ask their moms to make this for them at home. I have made this dish with fresh oregano instead of and in combination with the rosemary and it was just as good. The fat from the chicken (schmaltz) flavors the potatoes. Cooking time really depends on the size of your chicken.
Provided by riffraff
Categories Potato
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line a large baking pan with foil.
- In a bowl mix together the olive oil, rosemary, garlic, salt and pepper.
- Rub about 1/3 of this mixture all of the chicken and work some of it under the skin.
- Mix the potatoes and the rest of the herb mixture together and scatter over the baking pan.
- Lay the chicken on top of the potatoes.
- Some will be under the chicken and some will not.
- Place in the oven for about 1 hour or until the chicken is done.
- Check the potatoes and move them around from time to time.
- Cook until the juices from the chicken run clear and the potatoes are soft.
- Remove chicken to cutting board to rest for at least 10 minutes.
- Return potatoes to oven while chicken is resting.
- You might even turn the oven up to 400 degrees for a few minutes if you want the skin of the chicken crisper.
Nutrition Facts : Calories 779.4, Fat 52.9, SaturatedFat 12.5, Cholesterol 172.5, Sodium 1039.9, Carbohydrate 29.1, Fiber 2.8, Sugar 1.2, Protein 45.6
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES
This dish is a winner any way you plate it.
Provided by Southern Living Editors
Time 1h5m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Stir together first 8 ingredients in a medium bowl.
- Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
- Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.
LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES
Nicknamed "Anytime Chicken" by Test Kitchen Specialist Vanessa McNeil Rocchio, this winner of a chicken dinner is our new favorite roasting-pan supper for weeknights or easy entertaining with friends.
Provided by Southern Living Editors
Time 1h5m
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
- Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
- Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.
HONEY GARLIC CHICKEN WITH ROSEMARY
A succulent, moist, easy-to-make chicken.
Provided by Linette Gall Kalbach
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.
Nutrition Facts : Calories 301 calories, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g
ROSEMARY-SCENTED CHICKEN AND POTATOES
Steps:
- Preheat oven to 500°F.
- Cut potatoes into 1/2-inch pieces and finely chop garlic. In a bowl stir together potatoes, half of garlic, half of rosemary, oil, and salt and pepper to taste. Pat chicken dry and season well with salt and pepper. Sprinkle chicken with remaining garlic and rosemary. In a roasting pan arrange chicken in one layer and scatter potatoes around chicken. Roast chicken and potatoes in middle of oven until chicken is cooked through and potatoes are crisp, about 35 minutes.
ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI
The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken's renderings wasted. It's hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.
Provided by Ali Slagle
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
- Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
- Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.
ROSEMARY CHICKEN DINNER
The fragrant rosemary is this hearty meat-and-potatoes dish makes the whole house smell wonderful! All you need to round out the meal is green salad or vegetable. -Christine Yost, Newark, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut each potato into four wedges. Place chicken and potatoes in a greased 13-in. x 9-in. baking dish or shallow roasting pan. Drizzle with oil. Combine salt, garlic powder and pepper; sprinkle over chicken and potatoes. Sprinkle rosemary over chicken. , Bake, uncovered, at 375° for 45 minutes; drain. Bake 15-20 minutes longer or until potatoes are tender and chicken juices run clear.
Nutrition Facts : Calories 649 calories, Fat 28g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 720mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 4g fiber), Protein 47g protein.
GARLIC ROSEMARY CHICKEN WITH POTATOES
This is a nice recipe that give even the potatoes a little bit of a tart taste. I wrote this down for my sister who is always looking for an easy recipe.
Provided by Abba Gimel
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F(230°C).
- Slice potatoes in half length-wise. Set aside in a bowl of water to keep from browning.
- Squeeze lemon into a bowl. Add olive oil to the lemon juice. Mix well.
- Cut small slits in chicken legs.
- Slice garlic cloves and stuff into the cuts in the chicken legs.
- Break apart rosemary sprigs and stuff into the cuts in the chicken legs.
- Place chicken legs and potatoes, cut side down, on a baking sheet, with small bits of rosemary underneath the potatoes.
- Place any remaining rosemary & garlic and the chopped onion around chicken and potatoes.
- Pour olive oil and lemon mix over the chicken and potatoes. Season with desired amount of salt and pepper.
- Lower oven to 375°F(190°C).
- Bake for 60 minutes uncovered on middle rake until chicken and potatoes are tender.
Nutrition Facts : Calories 526.4, Fat 15.1, SaturatedFat 3.2, Cholesterol 89.3, Sodium 109, Carbohydrate 65.2, Fiber 8, Sugar 4.2, Protein 33.2
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