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.
LEMONY ROSEMARY CHICKEN SALAD
I was looking for a lighter chicken salad for spring time and came up with the following recipe that does the job. Poaching the chicken first in aromatics is key to its terrific flavor.
Provided by Sherri Dodsworth
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Put the chicken thighs in a medium size sauce pan and add the next 9 ingredients. Bring to a boil, cover, reduce heat to lowest setting, and gently poach until juices in chicken when pierced are clear and no longer pink, about 20 to 25 minutes.
- Remove chicken pieces to a plate to cool. Discard poaching liquid. When the chicken's cool enough to handle, remove the skin and bones and coarsely chop the meat.
- Add the chicken to a large bowl and stir in the remaining ingredients.
- Terrific on a sandwich or as a main dish salad on a bed of mixed spring greens.
Nutrition Facts : Calories 648.4, Fat 47.3, SaturatedFat 12.3, Cholesterol 197.9, Sodium 1067, Carbohydrate 12.8, Fiber 3, Sugar 4, Protein 43.5
ROSEMARY LEMON ROASTED TURKEY
You are five ingredients away from this delicious rosemary and lemon roasted turkey - an elegant family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h25m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 325°. Place rosemary and lemon fourths in cavity of turkey. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Sprinkle with garlic salt.
- Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads 180° and juice of turkey is no longer pink when center of thigh is cut. Let stand 15 minutes before serving.
Nutrition Facts : Calories 385, Carbohydrate 0 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 44 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 170 mg
ROSEMARY CHICKEN SALAD WITH CRANBERRIES
Taste the fall with our Rosemary Chicken Salad with Cranberries! Making a chicken salad with cranberries is a great way to use up leftover chicken.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 2 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
ROSEMARY & LEMON ROAST CHICKEN
This Italian-inspired roast chicken couldn't be easier, but the result is really special
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
- Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.
Nutrition Facts : Calories 890 calories, Fat 57 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 80 grams protein, Sodium 0.99 milligram of sodium
ROSEMARY LEMON CHICKEN SALAD
A refreshing twist on chicken salad. Tangy and delicious! The mayonnaise in this recipe is only approximate, I simply mix it in until it look right. The rosemary is grown in my garden therefore my sprig may be a different size than yours, so season to taste.
Provided by norskamerican
Categories Lunch/Snacks
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the chicken, apple, and mayonnaise in a bowl. Add the lemon and season to taste. enjoy =).
Nutrition Facts : Calories 56.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 2.9, Sodium 78.7, Carbohydrate 6.2, Fiber 0.6, Sugar 3.2, Protein 0.2
ROAST TURKEY WITH ROSEMARY AND LEMON
Flavorful rosemary-lemon oil is great for the turkey-it helps create crispy, golden-brown and an aromatic, earthy flavor. You can also use it to season vegetables before roasting or after steaming, or to dress up a vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 3h
Number Of Ingredients 8
Steps:
- Let turkey sit at room temperature 30 minutes. Preheat oven to 400 degrees, with rack in lower third. In a small saucepan, heat oil, rosemary, garlic, and lemon zest. Bring to a simmer over medium-high and cook until garlic is soft and lemon is slightly shriveled, 1 minute. Remove rosemary-lemon oil from heat and let cool.
- Tuck wing tips underneath body of turkey. Season inside of turkey with salt and pepper. Loosely fill large cavity and neck cavity with stuffing; fold neck skin over opening. Tie legs together with kitchen twine. Brush turkey all over with 1/2 cup rosemary-lemon oil and season with salt and pepper.
- Place onion in a heavy-bottomed roasting pan. Set a roasting rack over onion and place turkey on top. Roast until turkey is golden brown, 45 minutes to 1 hour. Reduce heat to 375 degrees, add 1 cup water to pan, and roast, brushing turkey with remaining rosemary oil every 30 minutes, until an instant-read thermometer inserted in thickest part of a thigh reads 165 degrees, 1 1/2 to 2 hours (add some water, if pan becomes dry).
- Transfer turkey to a platter or cutting board and loosely tent with foil; let rest 30 minutes. Reserve pan with drippings for White Wine Gravy. To serve, scoop out stuffing and carve turkey.
Nutrition Facts : Calories 663 g, Fat 33 g, Protein 83 g
ROASTED CHICKEN WITH LEMON AND ROSEMARY
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
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
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WHOLE OVEN ROASTED CHICKEN (LEMON ROSEMARY)
From foodiecrush.com
4.6/5 (79)Calories 427 per servingCategory Main Course
- Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
- Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
- Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
- Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
EASY LEMON ROSEMARY CHICKEN RECIPE - LITTLE SPICE JAR
From littlespicejar.com
5/5 (72)Category 30 Minute MealsServings 4Total Time 35 mins
- SAUCE: In a 1-cup measuring cup, combine 2 tablespoons of butter, lemon juice, minced garlic, chicken broth, freshly chopped rosemary, parsley, red pepper, and honey and microwave in 30-second increments until the butter melts. Keep a close eye on it so it doesn’t boil over!
- CHICKEN: Season the chicken breasts with lemon pepper seasoning on both sides and a big pinch of salt. Add the remaining tablespoon of butter to an ovenproof skillet placed over medium-high heat and when it's hot, sear the chicken breasts. Do not overcrowd the pan or your chicken won’t brown. You may want to do this in two batches. Cook the chicken for 2-3 minutes per side. If you don’t have an ovenproof skillet, transfer the chicken to a 9x13 baking dish sprayed with cooking spray.
- BAKE: Pour the prepared sauce over the chicken. Bake for 13-17 minutes or until the internal temperature of the chicken reaches 165ºF. Feel for firmness on the thickest part of the breast if you don’t have a thermometer. Spoon the sauce over the chicken breasts a couple of times during the baking process to keep the chicken moist! The amount of time required for the chicken to bake just depends on the thickness.
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