Rosemary Lemon Chicken Recipes

BAKED LEMON-ROSEMARY CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
• Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

ROSEMARY & LEMON ROAST CHICKEN

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.

ROSEMARY LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees. Remove giblets and neck from chicken, reserve for something else. Rinse chicken, drain and pat dry. Working with chicken breast side up, fold wings toward neck, then fold up and under back of chicken so they stay in place.
• Cut lemon in half, squeeze enough juice from one half of lemon to make one tablespoon, cut remaining lemons into large chunks (I have used reconstituted lemon juice and substituted limes for the chunks of lemon with no problem)
• Place lemon chunks and 2 sprigs of fresh rosemary (or 1 tsp dried) inside body cavity of chicken. With string, tie legs and tail together. Insert meat thermometer into thickest part of meat between breast and thigh (I don't do this) being careful not to touch thermometer to bone. Place chicken, breast side up, on rack just large enough to hold chicken in large open roasting pan (I just put it in a bigger, metal roasting pan! Metal seems to work better than glass, more juices)
• In a cup, mix 2 tbsp frsh minced rosemary (or 2 tsp dried), 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp pepper. With a pastry brush, brush chicken with mixture.
• Cut each potato in half. Place potatoes around rack in roasting pan, drizzle with the 1 tbsp lemon juice and 3 tbsp olive oil and sprinkle with 3/4 tsp salt and 3/4 tsp pepper. Toss to coat well.
• Roast chicken in 350 degree oven for 1 hour and 15 minutes, basting chicken and potatoes with pan drippings occasionally. When chicken turns golden, cover loosely with a tent of foil.
• Add green beans to roasting pan, toss with potatoes. Roast 1 hour longer, basting chicken and veggies occasionally with pan drippings, or until meat thermometer reaches 175 to 180 degrees (I find the times to be pretty reliable; add 15 more minutes if you want to be extra sure). Remove foil during last of roasting and brush chicken again with pan drippings for attractive sheen (this chicken is GORGEOUS!)
• To serve, place chicken on large platter, remove string. Arrange potatoes and green beans around chicken. Garnish with rosemary before serving.

ROASTED CHICKEN WITH LEMON AND ROSEMARY

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).

ROSEMARY LEMON CHICKEN

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.

LEMON ROSEMARY CHICKEN

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°.

LEMON-ROSEMARY CHICKEN BREASTS

Steps:

• Cut 2 thin slices from lemon; set aside.
• Squeeze 2 tsp lemon juice from remaining lemon into small bowl.
• Add rosemary, salt, pepper, oil and garlic; mix well.
• Add chicken breast halves; turn to coat.
• Arrange chicken on broiler pan.
• Top with lemon slice on each.
• Broil 4 to 6 inches from heat for 5 minutes.
• Turn chicken, placing lemon slices under chicken.
• Broil an additional 5 to 7 minutes or until chicken is fork tender and juices run clear.
• Discard lemon slices.

ROSEMARY LEMON GRILLED CHICKEN

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

JUICY LEMON-ROSEMARY ROAST CHICKEN

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.

ROSEMARY-LEMON CHICKEN THIGHS

Steps:

• In a large skillet, cook bacon and rosemary over medium heat until bacon is crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings in pan., Sprinkle chicken with pepper and salt; brown in drippings on both sides. Cook, covered, skin side down, over medium heat 4-6 minutes or until a thermometer reads 170°. Remove from pan; keep warm. Pour off drippings from pan., Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.

LEMON AND ROSEMARY CHICKEN

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.