Rosemary Baked Chicken Recipes

ROAST CHICKEN WITH ROSEMARY

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.

ROASTED CHICKEN WITH ROSEMARY

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.

ROSEMARY CHICKEN

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.

CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS

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.

EASY GARLIC AND ROSEMARY CHICKEN

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).

BAKED LEMON-ROSEMARY CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
• Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

LEMON AND ROSEMARY CHICKEN

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.

BAKED WHOLE CHICKEN WITH ROSEMARY

Steps:

• 1. Add rosemary,garlic and olive oil in a mini chopper and blend well to a thick puree.
• 2. Clean chicken well. Pull back the skin careful not to tear it. COVER chicken with the rosemary mixture. Push skin back into place.
• 3. Stuff chicken with lemon halfs. (don't squeeze them).
• 4. Sprinkle top of chicken with salt and pepper.
• 5. Cook 2 1/2- 3 Hours uncovered at 350.

BEST ROSEMARY CHICKEN

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.

ROSEMARY BAKED CHICKEN

Steps:

• Preheat oven to 450. Lightly spray baking pan with cooking spray. Rinse chicken and pat dry. Pour milk into a shallow dish. Combine breadcrumbs and rosemary in another shallow dish. Coat chicken with milk, then roll in breadcrumb mixture. Put chicken in pan and bake for 20 to 25 minutes or until no longer pink.

GARLIC ROSEMARY ROASTED CHICKEN

Steps:

• Preheat oven to 450ºF.
• Remove and discard giblets and neck from chicken.
• Rinse chicken under cold water; pat dry.
• Trim excess fat.
• Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
• Place rosemary and crushed garlic beneath skin of breast and drumsticks.
• Lift wing tips up and over back; tuck under chicken.
• Place chicken, breast side up, on a broiler pan.
• Cut a thin slice from end of each onion.
• Remove white papery skins from garlic heads (do not peel or separate cloves).
• Cut tops off garlic heads, leaving root end intact.
• Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
• Bake at 450ºF for 30 minutes.
• Brush onions and garlic heads with olive oil.
• Arrange onions and garlic heads around chicken.
• Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
• Cover chicken loosely with foil; let stand 10 minutes.
• Discard skin from chicken.
• Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

ROASTED ROSEMARY CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
• In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
• Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
• Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

ROSEMARY, SAGE & THYME SEARED, BAKED CHICKEN

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Clean your chicken with vinegar and one lime or lemon and pat dry.
• 3. Coat top of chicken and under skin with dry seasonings. Drizzle grape seed oil lightly and massage seasonings in chicken. Repeat for bottom.
• 4. Place an oven safe safe pan on medium high on the stove and drizzle grape seed oil.
• 5. Place chicken in pan face down and sear until golden or almost crisp.
• 6. Flip chicken and place a square of butter under each chicken skin tightly and on top of each chicken.
• 7. Add onion, sage, thyme, rosemary, minced garlic, Worcestershire sauce around chicken.
• 8. Place in oven at 400 degrees for 40 minutes.
• 9. Baste chicken at the 25, 10, and 5 minute mark.
• Take out and enjoy.
• Pair with asparagus and sour cream cheddar mash and use remaining 1/4 butter.

ROSEMARY CHICKEN

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.

BAKED CHICKEN WITH ONIONS, GARLIC & ROSEMARY

Steps:

• Position oven rack in center of oven; preheat to 400F degrees.
• Rinse chicken parts& pat dry; season liberally with salt& pepper.
• In a large bowl, toss together onion rings, garlic, oil& rosemary.
• Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
• Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture.
• Drizzle with an additional 2 tbsp olive oil.
• Bake until chicken is done, approximately 45-55 minutes.