Lemon And Rosemary Chicken Stuffing Mix Recipes

JUICY LEMON-ROSEMARY ROAST CHICKEN

Juicy Lemon-Rosemary Roast Chicken image

This lemon-roasted chicken is so juicy and so easy to make! Make sure to get some woody sprigs of rosemary to create a roasting rack. This chicken makes an incredible chicken soup with the leftovers.

Provided by LIANNASR

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 6

Ingredients

1 (4.5 pound) whole chicken
kosher salt and ground black pepper to taste
2 lemons
2 bunches fresh rosemary sprigs, divided, or more as needed
½ medium onion
1 drizzle olive oil

Steps:

Season the cavity of the chicken with salt and pepper. Prick 1 lemon 3 times with a knife and slice the second lemon into thin slices.
Stuff chicken with 4 rosemary sprigs, whole lemon, and onion. Loosen the skin from the body of the chicken, making sure not to tear. Stuff lemon slices and softer rosemary sprigs under the skin, making sure to get the legs as well.
Line a 9x13-inch baking dish with the remaining rosemary sprigs to make a rack for the chicken. Place stuffed chicken on top, sprinkle generously with salt and pepper, and drizzle with olive oil.
Roast in the preheated oven for 30 minutes. Continue to roast, basting every 15 minutes, until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C), about 1 hour more. Cover with foil and let rest for 15 minutes before slicing.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 6.8 g, Cholesterol 145.5 mg, Fat 27.1 g, Fiber 3.2 g, Protein 46.8 g, SaturatedFat 7.6 g, Sodium 210.4 mg, Sugar 0.4 g

SKILLET CHICKEN WITH LEMON AND ROSEMARY

Skillet Chicken with Lemon and Rosemary image

Quick and good one-pan chicken - very flavorful.

Provided by Avid Rkfan

Categories Skillet Chicken Breasts

Time 1h15m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil, divided
4 medium skinless, boneless chicken breast halves
2 medium leeks, white parts only, chopped
3 slices bacon, chopped
4 cloves garlic, mashed
2 tablespoons white balsamic vinegar
2 cups cherry tomatoes, halved
1 lemon, juiced and zested
3 sprigs chopped fresh rosemary
2 sprigs fresh sage
salt and freshly ground black pepper to taste
1 cup chicken broth
1 lemon, cut into wedges

Steps:

Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 12.8 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 1.8 g, Protein 29.8 g, SaturatedFat 3.4 g, Sodium 525.3 mg, Sugar 3.2 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.

LEMON AND ROSEMARY CHICKEN STUFFING MIX

Lemon and Rosemary Chicken Stuffing Mix image

With just the right amount of texture, moisture and seasoning, this light, fluffy and flavorful stuffing is perfect for any chicken or fowl dish.

Provided by dicentra

Categories Breads

Time 30m

Yield 8 cups

Number Of Ingredients 8

Ingredients

8 cups dried bread cubes
1 teaspoon dried thyme
1 tablespoon dried rosemary
2 tablespoons dried minced onions
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons melted butter or 2 tablespoons olive oil
3 tablespoons water

Steps:

Mix the dried ingredients together and then add the liquids.
Dehydrate the mix before packaging.
Lay stuffing mix on cookie sheet and bake at 200 degrees F. for 20 minutes. Remove from the oven and let cool for 1 hour.
Store in a container labeled with name and date.
Shelf Life: 5 months.

Nutrition Facts : Calories 122.4, Fat 4.1, SaturatedFat 2.1, Cholesterol 7.6, Sodium 550, Carbohydrate 18.7, Fiber 1.1, Sugar 1.7, Protein 2.8

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