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
HONEY ROSEMARY CHICKEN
I never get tired of finding new ways to cook with herbs! A rosemary marinade sweetened with honey gives this moist chicken wonderful flavor and a pretty golden sheen. -Elsie Barton of Hoover, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 200 calories, Fat 6g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 462mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ROAST CHICKEN WITH ROSEMARY, LEMON, AND HONEY
Provided by Melia Marden
Categories Chicken Poultry Roast Kid-Friendly High Fiber Dinner Lemon Rosemary Honey Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Line a large roasting pan with 3/4 of rosemary sprigs. Place chickens on top.
- Whisk 1/2 cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of chicken, gently lift skin away from breast. Under skin of each chicken, rub 1/4 cup lemon mixture into meat. Drizzle remaining lemon mixture all over outside of chickens.
- Place 1 lemon half and 1 shallot inside each chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chickens all over with salt and pepper. Place remaining shallots around chickens; arrange 4 lemon rounds on top of each chicken. Drizzle shallots and lemon rounds with remaining 2 tablespoons oil.
- Roast chickens, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and skin is deep golden and crispy, about 10 minutes longer.
- Spoon pan juices over chickens, shallots, and lemon slices and serve in roasting pan.
ROSEMARY LIME CHICKEN
I experimented with herbs and seasonings quite a bit before creating the final version of this entree. The tartness of the lime juice really complements the rosemary. Everyone loves it.-Nicole Harris, Mt. Union, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.
Nutrition Facts : Calories 244 calories, Fat 9g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 389mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
HONEY-ROSEMARY CHICKEN
A great grilled chicken recipe! Wonderful mix of honey and mustard. Taken from BHG the Biggest Book of Grilling. I used a bit less olive oil and more lemon juice than the recipe asked for.
Provided by Redsie
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For marinade, in a small bowl combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt and pepper.
- Place chicken in a resealable plastic bag.
- Pour marinade over chicken.
- Seal bag; turn to coat chicken.
- Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
- Drain chicken, reserving marinade.
- Place chicken on grill rack.
- Cover and gril 15 to 18 minutes or until chicken is no longer pink, brushing once with reserved marinade halfway through grilling.
- Discard any remaining marinade.
HONEY ROSEMARY CHICKEN BREASTS - RACHAEL RAY
I saw her make this recipe on her talk show and it looked so simple and delicious. We love the taste of rosemary, so we really enjoyed it. I scaled the recipe back to make 2 servings.
Provided by Lori Mama
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil, in a large skillet over medium-high heat.
- Season chicken with salt and pepper.
- When oil smokes, add chicken to the pan.
- and cook 6 minutes on each side.
- Remove from pan and cover with foil
- Reduce heat under pan to medium
- add shallots, garlic and rosemary to pan and cook 2-3 minutes.
- Add honey, stir in Dijon and lemon juice.
- Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
- Garnish with toasted nuts, if using.
Nutrition Facts : Calories 482.9, Fat 21.7, SaturatedFat 2.8, Cholesterol 75.5, Sodium 1553.7, Carbohydrate 45.6, Fiber 4.7, Sugar 36.3, Protein 31.2
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- Preheat the oven to 425°. In a 9-by-13-inch enameled cast-iron or glass baking dish, toss the garlic with 1 tablespoon of the oil. Bake in the oven for 5 minutes, or until sizzling but not browned.
- Place the chicken on a sheet of wax paper, skin side down. Season with salt and pepper and spread with half of the honey. Remove the dish from the oven and push the garlic to the side. Arrange the chicken breasts in the hot dish, skin side up. Season with salt and pepper and spread with the remaining honey.
- Surround the chicken with the cherry tomatoes, 6 of the rosemary sprigs and the dried chiles. Drizzle the remaining 1 tablespoon olive oil on top and season with salt and pepper. Bake for about 25 minutes, occasionally basting with the pan juices, until the chicken is cooked through. Transfer the chicken, tomatoes, and garlic to plates. Stir the vinegar into the baking dish and spoon the sauce over the chicken. Garnish each serving with a rosemary sprig.
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