rosemary chicken

This rosemary chicken is seared chicken breasts coated in a garlic and herb sauce, then baked to golden brown perfection. An easy dinner option that&#x27;s sure to get rave reviews and is perfect for a busy weeknight.

Rosemary Chicken

chicken breasts

olive oil

salt and pepper

rosemary leaves (minced)

butter (melted)

garlic

chicken broth

lemon juice

parsley

lemon slices and rosemary

cooking spray

Preheat the oven to 400 degrees F. Season the chicken breasts generously on both sides with salt and pepper.

Heat the olive oil in a large pan over medium high heat. Add the chicken breasts and cook for 3-5 minutes on each side or until browned.

Transfer the chicken to a baking dish coated with cooking spray. 

In a small bowl, mix together the rosemary, butter, garlic, chicken broth and lemon juice. Pour the butter mixture over the chicken.

Bake for 25 minutes or until chicken is cooked through. Bake time may vary depending on the thickness of your chicken breasts. The chicken is done when it reads at least 165 degrees F on a meat thermometer.

Spoon the sauce on the bottom of the baking dish over the chicken, then sprinkle with parsley and serve. Garnish with lemon slices and rosemary sprigs if desired.

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This rosemary chicken is seared chicken breasts coated in a garlic and herb sauce, then baked to golden brown perfection. An easy dinner option that's sure to get rave reviews and is perfect for a busy weeknight.

Comforting, flavor-packed roasted rosemary chicken recipe and vegetable all in one sheet pan. Be sure to review the step-by-step photos and tips in the post!

Rosemary Roasted Chicken Recipe with Vegetables

dry rosemary

coriander

tsp black pepper

nutmeg

chicken

Kosher Salt

garlic cloves,

lemon, juice of

Extra virgin olive oil

fingerling potatoes, halved lengthwise

carrots,

yellow onion,

In a small bowl, mix spices. Reserve 1 tsp of spice mixture to the side for now.

Pat chicken pieces dry and season with kosher salt on both sides, and make sure to get some salt underneath the skin. Lift chicken skin up and add minced garlic underneath (this provides a lot of flavor and protects the garlic from burning in the oven. Now seasons chicken with the spice mixture all over, making sure to get some of it also underneath the skin. (remember to keep 1 tsp of the spice mixture aside for the vegetables.)

Arrange chicken pieces on a lightly oiled large sheet pan. Add lemon juice and a generous drizzle of extra virgin olive oil (give a little rub to distribute the lemon juice and olive oil.)

In a large bowl, mix the vegetables (potatoes, carrots, and onions)  with the remaining 1 tsp of spice mixture, a dash of salt, and a drizzle of extra virgin olive oil. Toss to combine, then transfer to sheetpan with the chicken. Arrange everything on the pan in one layer.

Bake for 30 to 40 minutes or until chicken is fully cooked (check at the earlier mark so you don't over-cook the chicken. Using an instant-read thermometer, inserted at the thickest part of the chicken, it should register register 165 degrees F.) If you like a little more color, place the sheetpan under the broiler briefly and watch carefully.

Remove from heat and garnish with parsley. Enjoy!

I loved the flavor of rosemary with chicken and the roasted veggies were so tasty, too! Thanks for another winner!

these colors and vibrancy even after they cook look marvelous, I can taste it through those photos cant wait to make this

I love sheet pan recipes and this one is awesome - the veggies soak up all those flavorful juices, SO good!

I love sheet pan meals and this meal did not disappoint! Thank you!

I love sheet pan meals and this meal did not disappoint! Thank you so much!

Seriously the easiest most delicious dinner on the planet.  Where else can you have this much goodness to serve up your family with in under 1 hour? Thank you!

Sheet pan meals are my favorite, and this one is my absolute favorite! We will be making it again soon. Thanks so much for sharing the recipe!

The coriander is a lovely touch to this easy one pan dinner! I appreciate the different colors of veg you've used too. It really livens up the pan!

With these busy holiday months, this recipe couldn't have come at a better time!  I love all the flavors and the quick clean up!  An elegant dish as well as quick and easy are my favorite things!

I love sheet pan recipes and the flavour in this was amazing.  I also had no idea that my chicken was dry sometimes because I take it right from the fridge to the oven.  I left it out for 20 minutes before cooking and the chicken turned out much juicier.  Thanks for the tip!

This was so amazing!!  I’m still in awe over how simple it is to prepare and  yet so flavorful and  beautiful presentation!!  Can’t wait to make it again. It will be in my menu rotation and perfect to serve when I have guests!! Thank you for this awesome recipe!!

This is a wonderful chicken recipe and I have made it several times. My family has a new favorite chicken dinner. Sometimes I mix it up with the addition of other veggies like squash and cauliflower. There are so many ways to serve this chicken meal. You are a talented chef. Thank you for sharing this great recipe!

Thanks Suzy! This ended up to be a really delicious recipe! The garlic left a bit of a sweet flavor on the chicken. I added some garlic powder to the spice mix. Next time I may add some cayenne because I like spicy and cut down a bit on the nutmeg. I used rutebega instead of potato cuz we're doing low carb. My veggies were a little large so I baked them for 20 mins first and then added the chicken, and it came out perfect
 I also broiled it after for extra browning. Thanks for this yummy recipe!

This was stunningly good! I had odd veggies like kohlrabi, beets, fennel, and a potato and this was INCREDIBLE with chicken drumsticks. I used the last of my dried rosemary with this so will be going for my rosemary plant next time : ) I will be cooking this again and again! Thank you!!

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Made this tonight and it was super easy and flavorful. I took the suggestion of putting the veggies in for 15 mins first, followed by the chicken thighs, and it was perfect.  Can’t wait to eat the leftovers for lunch tomorrow!

Crispy, flavorful and healthy! This Dump-and-Bake Rosemary Chicken and Potatoes is an easy dinner recipe that comes together with almost no prep work.

Dump-and-Bake Rosemary Chicken and Potatoes

bone-in, skin-on chicken thighs (about 2 lbs.)

½ lbs. petite red potatoes, quartered (or halved,

rosemary ((plus extra for serving))

salt

pepper

Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray. Set aside.

In a large Ziploc bag (or in a large bowl), combine olive oil, rosemary, garlic, salt and pepper. Add chicken and potatoes; toss to coat.

Spread chicken (skin-side up) and potatoes in a single layer on the prepared baking sheet. Season chicken with additional salt and pepper.

Bake for about 30 minutes (stirring potatoes halfway through), or until chicken reaches an internal temperature of 165 degrees F and the potatoes are tender and crispy. Toss potatoes in pan juices just before serving. Garnish with additional rosemary, if desired.

Easy chicken recipe with a flavor packed marinade, Perfect for a weeknight when time is short.

Rosemary Chicken | 20 Minute Easy Weeknight Dinner

garlic,

tbsp Balsamic vinegar

tsp crushed red pepper

tsp fresh rosemary, chopped

chicken breasts (about 1- 1 ½ lb.)

Place first 5 ingredients in a large Ziploc bag or medium sized bowl and mix until combined.

Add chicken breasts to mixture and coat well.

Let chicken breasts sit in mixture for about 5 minutes.  Remove and place on a plate, trying to keep as much of the mixture on the chicken as possible.  Discard olive oil mixture.

Cook chicken on grill, on a grill pan, or in a frying pan until internal temperature reaches 165° Fahrenheit (About 5-6 minutes per side, depending upon thickness).

I added a pinch of salt because my chicken breast were a little thicker, but the recipe was amazing!

Rosemary Chicken, Bacon and Avocado Salad

bacon

boneless, (skinless chicken breasts)

rosemary

greens lettuce

watercress

cherry tomatoes, (halved)

avocado, (thinly sliced)

dijon mustard

red wine vinegar

Heat a large skillet over medium-low heat and add the bacon. Cook until it&#8217;s crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.

Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.

Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!

Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.

rosemary vinaigrette

These rosemary chicken fillets with turmeric are flavoured with herbs and spice, and make for an easy weeknight dinner. Pan fried rather than baked, they are quick to make with minimal &#39;hands on&#39; cook time. A dairy-free and low histamine recipe. Serves 2 people.

Rosemary chicken fillets (pan fried)

tbsp rosemary (leaves picked, finely chopped)

turmeric

tbsp apple juice

garlic (finely diced)

black pepper (optional)

oil (for frying)

Place the chicken breast fillets in a bowl and add the apple juice, oil, garlic, turmeric, rosemary, salt and pepper (if using). Combine so the fillets are coated in the herbs and spices. Cover the bowl and marinate in the fridge for an hour or so (low histamine readers see note above).

In a large pan, heat a little oil and then fry the chicken fillets for 4-5 minutes on each side or until they are cooked through. Use a meat thermometer for an internal temperature of 165F or ensure the chicken is white throughout.

These juicy roasted rosemary chicken thighs served over a bed of creamy cacio e pepe polenta is an easy, comforting dinner recipe. 

Rosemary Chicken Thighs with Cacio e Pepe Polenta

chicken thighs

tbsp rosemary (finely chopped)

garlic (minced)

tsp salt

tsp pepper

water/chicken stock

polenta

cream

tbsp butter

Parmesan cheese

To make the polenta, heat the water (you can use chicken broth or stock too, for more flavor) in a medium saucepan over medium heat.

Whisk the polenta into the liquid and continue stirring until the polenta starts simmering.

Reduce the heat then cover and allow to gently simmer for 20 minutes until the polenta has cooked.

Stir in the cream, butter, Parmesan cheese and season with salt and freshly cracked black pepper.

Cover with a lid and allow to steam for 10 minutes.

Preheat the oven to 200°C/390°F.

Combine the olive oil, lemon juice, minced rosemary and garlic in a small bowl then season with salt and pepper.

Pat the chicken thighs dry with paper towels then place in a baking dish.

Season the chicken on both sides with salt and pepper then pour over the rosemary mixture.

Add a few sprigs of fresh rosemary then place in the oven and allow to roast for 20-25 minutes until the chicken is golden brown and cooked through. 

Serve the chicken over the polenta and spoon over some of the pan sauce from the chicken.

There’s always more room in our recipe file for a flavorful chicken dish cooked in a single skillet. This rosemary chicken recipe pulls together simple ingredients for an easy and elegant meal.

kosher salt,

shallot,

chicken stock

Dijon mustard

lemon zest

lemon juice,

black pepper

salted butter, cold

rice

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

Heat 2 tablespoons of the oil in a large skillet or braiser over medium-high heat. Season the chicken all over with the salt.

Once the oil is glistening, add the chicken to the skillet. Cook until browned, 3-4 minutes per side. Continue cooking, turning occasionally, until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 5-6 minutes more. Transfer the chicken to a plate.

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the shallot and cook, stirring, until lightly browned, 2-3 minutes. Stir in the garlic and rosemary and cook until fragrant, about 1 minute more. Stir in the chicken stock and mustard and bring to a simmer over high heat. Once simmering, reduce the heat to medium-low and cook until reduced by half, 2-3 minutes.

Stir in the lemon zest, lemon juice, pepper, and butter until the butter melts. Taste and season with salt and more lemon juice if desired. Return the chicken to the skillet and turn to coat.

Serve the chicken and sauce over rice or couscous.

Absolutely loved this recipe! The creators are so talented and I really enjoy trying all the recipes they share.

This is such incredible chicken. I could eat all of it!  I am so happy to have this in my go to folder now!

Rosemary chicken pieces roasted on a bed of potatoes, fresh rosemary, garlic, and lemon. Easy, healthy and delicious roasted chicken recipe.

Rosemary Chicken and Potatoes - Oven Roasted Chicken Recipe

extra virgin olive oil

rosemary (minced)

Yukon gold potatoes

lemons

rosemary sprigs

Preheat the oven to 400 degrees F and place your empty roasting pan inside to heat along with the oven.With the chicken skin side up, brush pieces with olive oil, then generously coat with 2/3 of the salt, pepper &amp; rosemary. Flip over and brush with oil again, then sprinkle with remaining salt, pepper and rosemary.

Cut the potatoes into 1-inch chunks and place in a large mixing bowl. Toss them with the olive oil, garlic cloves, salt, pepper and 1/2 tsp minced rosemary.

While wearing oven mitts, very carefully remove your hot roasting pan from the oven. Carefully and liberally brush the hot pan with olive oil, or spray with nonstick cooking oil spray. Quickly and carefully pour the potato and garlic mixture evenly across the bottom of the pan.

Place the large fresh rosemary sprigs and lemon slices on top of the potatoes. Create a bed to lay the chicken pieces on.

Lay the chicken pieces on top of the potatoes, rosemary and lemon. Return the pan to the oven and roast for 30 minutes.

After 30 minutes, remove the pan from the oven and give the potatoes a good stir to be sure they are well coated with the oil and fat from the chicken. You may need to remove the chicken for a moment to do this, just be sure to replace it when you are finished stirring the potatoes. Once the potatoes have been stirred, increase the oven heat to 450 degrees and return the pan to the oven. Roast for an additional 20 minutes, then stir the potatoes again, removing the chicken pieces as needed, then placing them back on the potatoes. Return pan to the oven.Continue roasting for 10-25 minutes longer, or until the chicken reaches an internal temperature of 170 degrees F, the skin is crisp, and the potatoes are browned and tender inside. The potatoes and chicken should be done around the same time; if the potatoes do not feel &quot;done enough&quot; you can remove the chicken once it&#39;s fully cooked and continue to roast the potatoes until they are cooked through.For a pretty presentation, serve the chicken and potatoes on a serving platter and garnish with fresh rosemary and lemon wheels.

Made this tonight. My wife doesn't usually like chicken skins, but she said these were to die for. LOL

Did redskin potatoes, and added half of a red onion, large slices. Talk about flavor! The potatoes had a nice vinegary tartness. The chicken was a little dry, so I would check it 15 minutes sooner.  Definitely a keeper! Thanks, Tori!

This is a perfect dish for a group gathering where there are going to be
some side dishes brought by others or your are going to make some
other dishes. I was making this for a few days
of food as a one pan meal and wanted a bit of other veggies, so I subbed
in a medium onion and a couple of carrots as well as the potatoes 
while keeping the total veggie
weight about the same. Took the chicken out and let it rest while
browning the veggies under the broiler. Awesome!!

This is a very tasty recipe, and the potatoes are yummy roasted this way.

However, the chix pieces with the skin on, which is the way to go,release quite a bit of chicken fat. 

 This is a health no no for a majority of people, as the potatoes will cook in this tasty but taboo animal fat.

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