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.
ROSEMARY LEMON CHICKEN
Looking for a grilled dinner? Then check out this citrusy chicken flavored with herb - a scrumptious meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Mix all ingredients except chicken in shallow glass or plastic dish. Add chicken, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
- Heat coals or gas grill.
- Remove chicken from marinade; reserve marinade. Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 20 minutes. Turn chicken; brush with marinade. Cover and grill 15 to 25 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Heat marinade to boiling; boil and stir 1 minute. Serve with chicken.
Nutrition Facts : Calories 345, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg
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 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
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
LEMON ROSEMARY CHICKEN
A fast-to-fix overnight marinade with dried rosemary gives wonderful herb flavor to this tender chicken shared by Marcia Morgan, Chevy Chase, Maryland. The leftovers are delicious in a chicken salad and other dishes.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients; pour half into a large resealable plastic bag; add chicken. seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate reserved marinade for basting., Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue cooking for 6-8 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 200 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 64mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
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