LEMON AND ROSEMARY CHICKEN
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
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.
CHICKEN ONE-POT WITH LEMON AND ROSEMARY
"N'Cip N'Ciap" (pronounced "chip-chop") is the Italian name for this one-pot meal. It's fun to say, super tasty and so easy!
Provided by The Rachael Ray Staff
Number Of Ingredients 18
Steps:
- Heat a large, deep skillet or shallow Dutch oven over medium-high to high heat
- Add 2 turns of the pan of oil and brown the chicken in batches to avoid overcrowding the pan
- Let the skin get good color and crisp up
- Remove chicken and add the onion, garlic, fennel, chili pepper, salt and pepper; reduce heat, cover and cook 10 minutes, stirring occasionally, to soften; being careful not to burn or brown the onions
- Uncover the pan and add the wine
- Bring to a bubble and add the rosemary; settle the chicken back into pan
- Simmer at a low bubble for 30 minutes to cook through
- To make more sauce, add stock and lemon zest to the pot, cover the pan and cook 10 minutes
- Uncover and stir in lemon juice
- Let stand 10 minutes then serve with bread for mopping
ONE POT LEMON-ROSEMARY CHICKEN
Recipe adapted from Food Network
Provided by Cathy
Number Of Ingredients 8
Steps:
- Preheat 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 tsp. 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 and 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, cover and cook until browned, about 5 minutes.
- Turn the chicken; add 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, about 25 minutes.
ONE-PAN MAPLE ROSEMARY CHICKEN RECIPE BY TASTY
Winter Dinner For Four
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
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
EASY FOIL-PACK LEMON AND ROSEMARY CHICKEN DINNER RECIPE BY TASTY
Here's what you need: olive oil, whole grain mustard, dijon mustard, dried thyme, dried rosemary, lemon zest, salt, ground black pepper, baby red potatoes, carrots, boneless, skinless chicken breasts, lemon, fresh rosemary, fresh parsley leaf
Provided by Ochi Scobie
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F (220˚C).
- In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
- Cut four sheets of foil, about 14 inches (35 cm) long.
- Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
- Drizzle with olive oil and season with salt and pepper.
- Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
- Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 66 grams, Fat 13 grams, Fiber 8 grams, Protein 53 grams, Sugar 6 grams
ROSEMARY LEMON ONE-POT CHICKEN
Steps:
- 1. Preheat the oven to 375º F. 2. Season the chicken with ¼ teaspoon of salt, and â teaspoon black pepper. 3. Heat ½ tablespoon of olive oil in a Dutch oven, over medium-high heat. Cook the chicken on each side for about 2-3 minutes, or until evenly browned. Using tongs, take the chicken out and reserve on a plate. 4. Add the remaining olive oil to the Dutch oven with the garlic, and cook the carrots, parsnips, potatoes, and onion for 4-6 minutes, or until they begin to brown on the edges. Season with the remaining salt and black pepper. 5. Pour the chicken broth into the Dutch oven and add the reserved chicken back on top of the vegetables. 6. Toss the rosemary sprigs in the Dutch oven with the lemon wedges. With the lid on, cook for 45-50 minutes or until the vegetables are fork tender. Discard the rosemary and lemon slices. 7. Microwave brown rice according to package directions. 8. Serve with ½ cup brown rice.
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