Rosemary And Peppercorn Chicken Recipes

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CHICKEN WITH ROSEMARY-ONION SAUCE



Chicken with Rosemary-Onion Sauce image

"This is a great dish to serve guests because it tastes like you fussed," writes Donna Roberts of Shumway, Illinois. "There is nothing more aromatic or flavorful than chicken with rosemary."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
4 teaspoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1/2 cup fat-free milk
1 teaspoon dried rosemary, crushed

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in 1 teaspoon butter. Transfer to an 11x7-in. baking dish coated with cooking spray. , In the same skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Add rosemary. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 501mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

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

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 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

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

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

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.

ROSEMARY AND PEPPERCORN CHICKEN



Rosemary and Peppercorn Chicken image

A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.

Provided by GSDOTGS

Categories     French Recipes

Time 25m

Yield 2

Number Of Ingredients 7

3 tablespoons cracked pink peppercorns
3 tablespoons cracked green peppercorns
2 skinless, boneless chicken breast halves
1 cup heavy cream
½ cup butter, divided
1 clove garlic, pressed
½ teaspoon dried rosemary

Steps:

  • Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
  • Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
  • Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

Nutrition Facts : Calories 982.9 calories, Carbohydrate 10 g, Cholesterol 353.5 mg, Fat 92.3 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 57 g, Sodium 557 mg, Sugar 0.3 g

BLISSFUL ROSEMARY CHICKEN



Blissful Rosemary Chicken image

An elegant and intensely flavorful way to prepare chicken breasts: roll with prosciutto and cheese, skewer with rosemary sprigs, and marinate (or not).

Provided by CHEFSINGLEDAD

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 sprigs fresh rosemary
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
4 slices smoked fontina cheese
4 slices prosciutto
½ cup white wine
½ cup chicken broth
¼ cup olive oil
1 tablespoon freshly ground black pepper
4 cloves garlic, halved
salt to taste

Steps:

  • Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.
  • In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.
  • Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.
  • Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 3.4 g, Cholesterol 112.7 mg, Fat 29.8 g, Fiber 0.6 g, Protein 35 g, SaturatedFat 9.9 g, Sodium 639.5 mg, Sugar 0.8 g

ROSEMARY AND PEPPERCORN CHICKEN



Rosemary and Peppercorn Chicken image

A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.

Provided by GSDOTGS

Categories     French Recipes

Time 25m

Yield 2

Number Of Ingredients 7

3 tablespoons cracked pink peppercorns
3 tablespoons cracked green peppercorns
2 skinless, boneless chicken breast halves
1 cup heavy cream
½ cup butter, divided
1 clove garlic, pressed
½ teaspoon dried rosemary

Steps:

  • Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
  • Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
  • Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

Nutrition Facts : Calories 982.9 calories, Carbohydrate 10 g, Cholesterol 353.5 mg, Fat 92.3 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 57 g, Sodium 557 mg, Sugar 0.3 g

ROSEMARY-PAPRIKA CHICKEN AND FRIES



Rosemary-Paprika Chicken and Fries image

This sheet-pan chicken dinner was inspired by patatas bravas, the crispy potatoes typically served with a spicy sauce and aioli in tapas bars all across Spain. Here, there are potatoes, of course, but they're cut into matchsticks and browned on a sheet pan; and there's a garlic mayonnaise for dipping. (Make real-deal aioli if you have a few minutes to spare.) But instead of the traditional smoky, brick-red sauce, similar seasonings are smeared onto chicken before roasting: a mix of lemon, garlic, rosemary, smoked paprika and red-pepper flakes. Using bone-in parts keeps the white meat juicy, while the skin gets crisp and some of the schmaltz glosses the fries.

Provided by Ali Slagle

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 11

1/2 cup mayonnaise
1 tablespoon lemon zest (from 1 large lemon)
3 garlic cloves, grated
Kosher salt (Diamond Crystal) and black pepper
1 tablespoon smoked paprika
1 teaspoon chopped rosemary leaves (or ½ teaspoon dried rosemary)
1/2 teaspoon red-pepper flakes
2 large bone-in, skin-on chicken breasts (1½ to 2 pounds total), patted dry
1 large russet potato (about 1 pound), scrubbed
1 tablespoon olive oil
1 tablespoon lemon juice

Steps:

  • Heat the oven to 425 degrees, and place a sheet pan on the oven's lowest rack to heat. In a liquid measuring cup or small bowl, stir together the mayonnaise, lemon zest and garlic. Season with salt and pepper.
  • Transfer half of the mayonnaise mixture (about ¼ cup) to a medium bowl. Stir in the smoked paprika, rosemary, red-pepper flakes and ½ teaspoon black pepper. Season the chicken all over with 1½ teaspoons salt. Add the chicken to the bowl of paprika-mayonnaise, and rub it all over the chicken. Set aside.
  • Halve the potato crosswise (no need to peel), then cut it into ¼-inch-thick fries. Right on the cutting board, drizzle with the olive oil, and season with salt and pepper. Toss to coat.
  • Place the chicken breasts skin side down on the heated sheet pan, then scatter the potatoes around the chicken in a single layer. Roast on the bottom rack for 15 minutes, then flip the chicken so the skin side is up. (No need to turn the potatoes.) Roast for another 10 to 15 minutes, until the fries are browned underneath and the chicken registers 155 degrees when an instant-read thermometer is inserted in the thickest part. (The temperature will rise as the meat rests.) Let the chicken rest for at least 5 minutes, then cut the chicken meat from the bones and slice. Stir the lemon juice into the remaining mayonnaise mixture. Eat the chicken with the fries and a puddle of the lemon-garlic mayo for dipping.

ROSEMARY AND PEPPERCORN CHICKEN



Rosemary and Peppercorn Chicken image

A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.

Provided by GSDOTGS

Categories     French Recipes

Time 25m

Yield 2

Number Of Ingredients 7

3 tablespoons cracked pink peppercorns
3 tablespoons cracked green peppercorns
2 skinless, boneless chicken breast halves
1 cup heavy cream
½ cup butter, divided
1 clove garlic, pressed
½ teaspoon dried rosemary

Steps:

  • Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
  • Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
  • Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

Nutrition Facts : Calories 982.9 calories, Carbohydrate 10 g, Cholesterol 353.5 mg, Fat 92.3 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 57 g, Sodium 557 mg, Sugar 0.3 g

ROSEMARY AND PEPPERCORN CHICKEN



Rosemary and Peppercorn Chicken image

A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.

Provided by GSDOTGS

Categories     French Recipes

Time 25m

Yield 2

Number Of Ingredients 7

3 tablespoons cracked pink peppercorns
3 tablespoons cracked green peppercorns
2 skinless, boneless chicken breast halves
1 cup heavy cream
½ cup butter, divided
1 clove garlic, pressed
½ teaspoon dried rosemary

Steps:

  • Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
  • Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
  • Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

Nutrition Facts : Calories 982.9 calories, Carbohydrate 10 g, Cholesterol 353.5 mg, Fat 92.3 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 57 g, Sodium 557 mg, Sugar 0.3 g

ROSEMARY AND PEPPERCORN CHICKEN



Rosemary and Peppercorn Chicken image

A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.

Provided by GSDOTGS

Categories     French Recipes

Time 25m

Yield 2

Number Of Ingredients 7

3 tablespoons cracked pink peppercorns
3 tablespoons cracked green peppercorns
2 skinless, boneless chicken breast halves
1 cup heavy cream
½ cup butter, divided
1 clove garlic, pressed
½ teaspoon dried rosemary

Steps:

  • Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
  • Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
  • Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

Nutrition Facts : Calories 982.9 calories, Carbohydrate 10 g, Cholesterol 353.5 mg, Fat 92.3 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 57 g, Sodium 557 mg, Sugar 0.3 g

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 AND PEPPERCORN CHICKEN



Rosemary and Peppercorn Chicken image

A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.

Provided by GSDOTGS

Categories     French Recipes

Time 25m

Yield 2

Number Of Ingredients 7

3 tablespoons cracked pink peppercorns
3 tablespoons cracked green peppercorns
2 skinless, boneless chicken breast halves
1 cup heavy cream
½ cup butter, divided
1 clove garlic, pressed
½ teaspoon dried rosemary

Steps:

  • Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
  • Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
  • Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

Nutrition Facts : Calories 982.9 calories, Carbohydrate 10 g, Cholesterol 353.5 mg, Fat 92.3 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 57 g, Sodium 557 mg, Sugar 0.3 g

ROSEMARY LEMON PEPPER CHICKEN



Rosemary Lemon Pepper Chicken image

This is delicious - and I love the smell while it is cooking!! I have always used fresh rosemary for this- never the dried. Cook tiime does not include the marinading time.

Provided by dgpat

Categories     Chicken

Time 40m

Yield 3 serving(s)

Number Of Ingredients 4

6 chicken thighs
2 heaping tablespoons lemon pepper seasoning (or a little regular pepper and some lemon juice)
water, to cover (for the marinade)
3 sprigs fresh rosemary

Steps:

  • Place chicken pieces in a deep enough tupperware dish (I like the tupperware because you can turn it over and shake to mix everything).
  • Put seasonings over chicken.
  • Place rosemary in container.
  • Cover with water - enough so the chicken is completely submerged - cover and shake to mix.
  • Marinade at least 2-3 hrs, overnight or longer is even better.
  • When ready to cook:.
  • Spray baking pan with Pam.
  • Place chicken in baking pan.
  • Cut each rosemary sprig in two and place one piece under each piece of chicken.
  • Bake at 370 for 30-40 minutes - or until chicken is done.
  • Enjoy!

Nutrition Facts : Calories 396.7, Fat 28.7, SaturatedFat 8.2, Cholesterol 157.9, Sodium 142.9, Protein 32.5

ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY



One-Pan Maple Rosemary Chicken Recipe by Tasty image

Winter Dinner For Four

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 cups purple potato, halved
1 ½ cups brussels sprouts, halved
1 ½ cups baby carrots
1 ½ cups butternut squash, diced
1 red apple, sliced
½ large red onion, diced
olive oil, to taste
salt, to taste
pepper, to taste
1 teaspoon dried sage, to taste
¼ cup dijon mustard
¼ cup maple syrup
3 cloves garlic, minced
1 teaspoon fresh rosemary
1 tablespoon lemon juice
4 chicken thighs

Steps:

  • Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
  • To the baking sheet, add the purple potatoes, Brussels sprouts, baby carrots, butternut squash, apple, and red onion.
  • In a small bowl, whisk together the Dijon mustard, maple syrup, garlic, rosemary, and lemon juice.
  • Lay the chicken thighs skin-side down on top of the vegetables. Season the chicken with salt and pepper, then brush with about ⅓ of Dijon-maple mixture.
  • Bake for 30 minutes, or until juices from the chicken run clear. Optional: Broil for 2-3 minutes to brown and crisp the chicken skin.
  • Serve the chicken with the vegetables.
  • Enjoy!

Nutrition Facts : Calories 467 calories, Carbohydrate 51 grams, Fat 14 grams, Fiber 7 grams, Protein 36 grams, Sugar 20 grams

ROSEMARY CHICKEN



Rosemary Chicken image

A great, semi-elegant, inexpensive chicken dish. It smells great coming out of the oven! This was given to me by the Weldon Family.

Provided by Laura Leigh

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 skinless chicken breasts (bone in or boneless)
3 tablespoons vegetable oil or 3 tablespoons olive oil
salt
pepper
garlic powder
3 -5 sprigs fresh rosemary (I use dry)
1 -1 1/2 cup dry breadcrumbs, with parmesan flavor
1 cup water

Steps:

  • Wash and pat dry chicken.
  • Sprinkle liberally with salt, pepper, and garlic powder on both sides.
  • In food processor, add bread crumbs and fresh rosemary.
  • Strip leaves from stalk.
  • Process until rosemary is finely chopped.
  • With food processor running add vegetable oil until dry mixture is moist.
  • Pat moist bread crumbs and rosemary mixture on both sides of chicken.
  • Place chicken in oven safe casserole dish that has been sprayed with non-stick cooking spray.
  • Pour water between and around chicken.
  • Cover with foil and bake 45 minutes to 1 hour at 350.

Nutrition Facts : Calories 456.4, Fat 14.6, SaturatedFat 2.4, Cholesterol 136.9, Sodium 352.2, Carbohydrate 19.4, Fiber 1.2, Sugar 1.7, Protein 58.1

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

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BAKED LEMON PEPPER CHICKEN WITH ROSEMARY - WIDE …
baked-lemon-pepper-chicken-with-rosemary-wide image
Make your own lemon pepper seasoning by combining 1 tsp lemon zest, 1 tsp pepper, and 1 tsp salt. You can use dried rosemary in this recipe but reduce to 1 tsp. Perfect Pairing. Serve this Baked Lemon Pepper Chicken with …
From wideopeneats.com


ROSEMARY OVEN ROASTED CHICKEN - THE SEASONED MOM
2021-08-16 Instructions. Preheat oven to 425°F. Place the potatoes, carrots and onions in a roasting pan. Drizzle with olive oil and season with salt, pepper and 2 teaspoons of minced fresh rosemary; toss to coat. Season chicken cavity with salt and pepper. Stuff chicken cavity with lemon chunks, celery, rosemary sprigs, thyme sprigs, and garlic cloves.
From theseasonedmom.com


CLASSIC FRENCH ROSEMARY GRILLED OR FRIED CHICKEN RECIPE
2022-04-25 Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade. Cook the chicken for 4 to 6 minutes on each side whichever way you choose. The chicken is done when the thickest part feels firm to the ...
From thespruceeats.com


OVEN-BAKED ROSEMARY CHICKEN BREAST RECIPE - RECIPES.NET
2021-12-13 Season the chicken breasts with salt and pepper. Place it on a baking tray or casserole. Put in butter, garlic, lemon juice, chicken broth, and rosemary leaves. Drizzle olive oil. Bake the chicken for 25 minutes or until an instant-read thermometer inserted to its thickest part reads to 165 degrees F.
From recipes.net


45-MINUTE ROSEMARY GARLIC CHICKEN AND RICE - A YEAR AT THE TABLE
2013-09-30 Heat oil in a large (10-12 inch) skillet over medium high heat; skin side down, add chicken and cook until browned about 5 minutes. Turn chicken and brown the other side, about 5 minutes. Remove chicken and set aside. Pour excess fat from skillet, keeping 1 to 2 tablespoons; add onions and cook and stir until softened and browned, about 3-5 ...
From ayearatthetable.com


SHEET PAN ROSEMARY CHICKEN AND POTATOES - CRAVING HOME COOKED
2022-07-17 Leftovers. Leftover sheet pan rosemary chicken and potatoes will keep in the fridge for up to 4 days or in the freezer for up to 3 months when stored in an airtight container.To reheat, just cover the chicken and put it in the microwave for about 4 minutes on medium power.Or, you can also place it on a sheet pan in the oven for about 12 minutes at 350°F (170°C).
From cravinghomecooked.com


CREAMY ROSEMARY CHICKEN - EASY CHICKEN RECIPES
2021-06-25 Dredge both sides of the chicken in the flour mixture. Set aside. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside. Add in the remaining butter, shallot, and rosemary. Sautee until the shallots soften.
From easychickenrecipes.com


ROSEMARY LEMON PEPPER CHICKEN - APAIGEOFPOSITIVITY
2021-07-02 In a small mixing bowl, combine dried rosemary and lemon pepper. Sprinkle on the chicken breasts. If you want more seasoning, just add more. It’s flavorful and easy. Grill chicken at 500°F for 8-10 minutes or until internal temperature reaches 165°F.
From apaigeofpositivity.com


ROASTED PEPPER RELISH & ROSEMARY CHICKEN | RECIPE | CRAVING4MORE
2021-02-08 Combine the basil, lemon juice, salt, pepper, and remaining oil. Add peppers and garlic. Mix well and set aside. Rosemary Chicken: 2-3 boneless, skinless chicken breasts sea salt and pepper 1 Tbs. fresh rosemary, chopped 1 cup freshly shelled peas 1 tsp. olive oil. Reduce oven temperature to 425 (or do this while roasting the garlic).
From craving4more.com


LEMON PEPPER AND ROSEMARY CHICKEN | PAULA DEEN
Directions. Pre-heat oven to 350 °F. Wash and pat dry chicken. Sprinkle 1 t salt inside cavity. Stuff lemon halves, garlic and one stem of rosemary inside cavity. Note: Rosemary can be sticking out of bird. Being careful not to tear the skin, gently separate skin from breast meat and stuff two sprigs of rosemary under the skin.
From pauladeen.com


ROSEMARY CHICKEN - DINNER AT THE ZOO
2020-01-29 Add the chicken breasts and cook for 3-5 minutes on each side or until browned. Transfer the chicken to a baking dish coated with cooking spray. In a small bowl, mix together the rosemary, butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken. Bake for 25 minutes or until chicken is cooked through.
From dinneratthezoo.com


3 SPATCHCOCK CHICKEN RECIPES • LOU'S KITCHEN CORNER
2022-07-24 Preheat the oven to 200C/190C fan. In a pestle and mortar (or just crush on a work surface) crush the pepper, chilli flakes and chopped rosemary. Rub this all over the bird and season with salt. Put the chicken into a roasting tin on top of the rosemary sprigs. Cook for 30 – 40 mins, then check it.
From louskitchencorner.freybors.com


CHICKEN WITH ROSEMARY, RED BELL PEPPERS AND OLIVES
1 Season chicken with sea salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes or until browned, turning once. Remove chicken from skillet. Keep warm. Add pancetta to skillet; cook and stir 2 minutes or until crisp. Remove from skillet. 2 Stir bell peppers, shallots, lemon peel, garlic powder and rosemary ...
From mccormick.com


ROSEMARY CHICKEN RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-07-27 Using a nonstick pan over medium-high heat, cook the breasts until golden brown or for at least 25 minutes. Afterward, transfer to the prepared baking pan. Combine sauce mixture and bake. In a separate bowl, mix the following ingredients: minced rosemary, melted butter, minced garlic, chicken broth, and lemon juice.
From sweetandsavorymeals.com


10 BEST CHICKEN WITH PEPPERCORN SAUCE RECIPES | YUMMLY
2022-07-07 demi glace, peppercorns, red wine, shallots, pepper, fresh rosemary and 2 more Bourbon Peppercorn Steak Sauce raymonds.recipes sugar, cream, beef broth, flour, bourbon, chopped garlic, peppercorns and 2 more
From yummly.com


BEST COOKING BUTTER RECIPES: ROSEMARY AND PEPPERCORN CHICKEN
mix together the pink and green peppercorns. spread over the both sides of the chicken breasts. pound the chicken with a tenderizing mallet until it is half as thick as it was before. melt half of the butter in a skillet over medium heat. fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. remove chicken to a serving dish, and keep …
From worldbestbutterrecipe.blogspot.com


WORLD BEST GARLIC COOKING RECIPES : ROSEMARY AND PEPPERCORN …
mix together the pink and green peppercorns. spread over the both sides of the chicken breasts. pound the chicken with a tenderizing mallet until it is half as thick as it was before. melt half of the butter in a skillet over medium heat. fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. remove chicken to a serving dish, and keep …
From worldbestgarlicrecipes.blogspot.com


RESTAURANT QUALITY ROSEMARY PEPPERCORN SAUCE RECIPE
2015-11-03 Instructions. Heat up a saucepan over medium heat. When hot, add the butter and shallots and sauté until the shallots are translucent - about 2 to 3 minutes. Remove the pan from the heat and deglaze it with the wine. Return the pan back to the heat, add the cracked peppercorns and rosemary.
From reluctantgourmet.com


ROAST CITRUS ROSEMARY CHICKEN - THE MEDITERRANEAN DISH
2021-09-23 Cover and refrigerate if marinating for longer than 30 minutes) Roast in a high-heated oven .Transfer the chicken and the marinade to a braising pan or baking dish. Roast on the middle rack of the oven at 425 degrees F for about 45 minutes (rotate the pan 180 degrees after 30 minutes). Brush with honey and broil for amazing color and crispy ...
From themediterraneandish.com


RECIPE ROSEMARY AND PEPPERCORN CHICKEN - YOUTUBE
Recipe - Rosemary and Peppercorn ChickenINGREDIENTS: 3 tablespoons cracked pink peppercorns 3 tablespoons cracked green peppercorns 2 skinless, boneless chic...
From youtube.com


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