SKILLET ROSEMARY CHICKEN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the 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 teaspoons 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. 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, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and 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 and the skin is crisp, 20 to 25 minutes.
- Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g
20 MINUTE GARLIC ROSEMARY CHICKEN & BROWN RICE DINNER
Make and share this 20 Minute Garlic Rosemary Chicken & Brown Rice Dinner recipe from Food.com.
Provided by Steve_G
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium-high heat.
- Add chicken; sprinkle with 1/4 tsp.
- each of the garlic powder and rosemary.
- Cover.
- Cook 4 minutes on each side or until chicken is cooked through.
- Remove chicken from skillet.
- Add broth and water to skillet; stir.
- Bring to boil.
- Stir in rice and remaining garlic powder and rosemary.
- Top with chicken; cover.
- Cook on low heat 5 minutes.
- Remove from heat.
- Let stand 5 minutes.
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
20 MINUTE GARLIC ROSEMARY CHICKEN AND BROWN RICE DINNER
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 tsp. each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until chicken is cooked through. Remove chicken from skillet.
- Add broth and water to skillet; stir. Bring to boil.
- Stir in rice and remaining garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 39.3 g, Cholesterol 50.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 25.3 g, SaturatedFat 1 g, Sodium 102.8 mg, Sugar 0.4 g
GARLIC CHICKEN FRIED BROWN RICE
Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Provided by JOYCE
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Nutrition Facts : Calories 444.4 calories, Carbohydrate 57.4 g, Cholesterol 43.1 mg, Fat 12.8 g, Fiber 6.6 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 701.4 mg, Sugar 4.1 g
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
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).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
20 MINUTE GARLIC ROSEMARY CHICKEN AND BROWN RICE DINNER
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 tsp. each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until chicken is cooked through. Remove chicken from skillet.
- Add broth and water to skillet; stir. Bring to boil.
- Stir in rice and remaining garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 39.3 g, Cholesterol 50.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 25.3 g, SaturatedFat 1 g, Sodium 102.8 mg, Sugar 0.4 g
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