Rosemary Lemon Chicken Recipe 425

BAKED LEMON-ROSEMARY CHICKEN

Baked Lemon-Rosemary Chicken image

A truly easy and superb lemon-rosemary chicken dish with amazing flavor. Best served with fresh green beans and light and fluffy garlic mashed potatoes, or serve with your favorite sides.

Provided by Chef Eden

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

⅓ cup salted butter
⅓ cup chopped fresh rosemary
2 cloves garlic
2 tablespoons lemon juice
2 teaspoons lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breasts (such as Perdue®)
1 lemon, zested

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.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 5 g, Cholesterol 105.3 mg, Fat 21.7 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 11 g, Sodium 167 mg, Sugar 0.3 g

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

Ingredients

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.

ROASTED CHICKEN WITH LEMON AND ROSEMARY

Roasted Chicken with Lemon and Rosemary image

I'm always looking for really simple-but-delicious chicken recipes. My friend and colleague Paul Grimes, who is an amazing cook (and a food stylist to boot), gave me this one. Perfect for regular weeknight meals or when company comes.

Provided by cherylb413

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 whole chicken, cut into 8 pieces
1 onion, cut into wedges
1 lemon, sliced
8 cloves garlic
4 sprigs fresh rosemary
¼ cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Combine chicken, onion, lemon slices, garlic, and rosemary together in a large bowl. Drizzle olive oil and sprinkle salt and black pepper over the chicken mixture; toss to coat. Spread chicken mixture out in the bottom of a baking dish.
Bake in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the thickest part of a thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 545.8 calories, Carbohydrate 5.4 g, Cholesterol 204.9 mg, Fat 34.5 g, Fiber 1.4 g, Protein 52 g, SaturatedFat 8.4 g, Sodium 347.4 mg, Sugar 0.8 g

ROASTED LEMON ROSEMARY CHICKEN

Roasted Lemon Rosemary Chicken image

Roasted lemon chicken with rosemary and garlic is perfect for a weeknight dinner! It comes together so quickly and insanely flavored with only few simple ingredients.

Provided by Katya

Categories Main

Time 1h10m

Number Of Ingredients 8

Ingredients

2 1/2 pounds bone-in, skin on chicken thighs and drumsticks, pat dried with paper towel
3 Tbsp. olive oil
2 Tbsp. fresh minced rosemary
2 Tbsp. lemon zest (from about 4 lemons)
2 Tbsp. minced garlic
1 Tbsp. fresh lemon juice
2 tsp. kosher salt
Fresh black pepper, to taste

Steps:

Preheat the oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl, combine olive oil, rosemary, lemon zest, garlic, lemon juice, salt, and pepper. Add chicken and toss, throughly coating with the mixture.
Arrange the chicken skin side down on the prepared baking sheet. Bake for 30 minutes, then flip and continue baking for additional 25-30 minutes until completely cooked through. The skin should be golden brown when finished baking.

Nutrition Facts : Calories 488 calories, Sugar 0.1 g, Sodium 929.7 mg, Fat 38.6 g, SaturatedFat 9.7 g, TransFat 0.2 g, Carbohydrate 2.5 g, Fiber 0.6 g, Protein 31.6 g, Cholesterol 185.5 mg

BAKED LEMON ROSEMARY CHICKEN

BAKED LEMON ROSEMARY CHICKEN image

Lemon and rosemary complement the richly roasted flavor of the chicken in this easy all-in-one dinner. This recipe is included in my Low Oxalate Fresh and Fast Cookbook.

Provided by MelindaKeen

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless chicken breasts, cut in 2 inch chunks
2 small red potatoes, quartered
1 red bell pepper, sliced thick
1 large zucchini or 1 large yellow squash, cut in 1 inch chunks
1 large onion, cut in 1 inch chunks
1/4 cup olive oil
lemon juice, of 1 lemon
3 fresh garlic cloves, diced
1/2 teaspoon salt
1/2 teaspoon dried Italian spices
1/2 teaspoon dried rosemary

Steps:

Preheat oven to 425 degrees.
In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated.
Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.

Nutrition Facts : Calories 345.3, Fat 20.7, SaturatedFat 3.9, Cholesterol 46.4, Sodium 361.5, Carbohydrate 22.2, Fiber 3.6, Sugar 6, Protein 18.6

ROSEMARY LEMON CHICKEN RECIPE - (4.2/5)

Rosemary Lemon Chicken Recipe - (4.2/5) image

Provided by Joeventures

Number Of Ingredients 10

Ingredients

Chicken Thighs
Rosemary
Dried Mint
Lemon, cut into thin slices
One packet of Good Seasons Italian Salad Dressing Mix
Two or Three cloves of garlic, chopped
Olive Oil
Dash of Balsamic Vinegar
One Onion, Diced
One head of broccoli, chopped

Steps:

Put all ingredients except the vinegar, onion and broccoli in a freezer bag and let marinate overnight. When ready, put all ingredients into a slow cooker in the following order: onions, broccoli, chicken with marinade (including the lemons), vinegar. Make sure to place the lemon slices on top of the chicken. I'm not sure if that really makes a difference, but it sure looks better. :) Cook in the slow cooker on high for four hours. Suggestion: serve with asparagus cooked in butter and lemon juice.

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