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This rosemary roasted chicken is stuffed with onion and fresh herbs for a simple and delicious baked chicken, just like the ones in Italian markets.
Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah
The best oven roasted chicken recipe starts with plenty of fresh rosemary and thyme, lemon, garlic, vegetables and potatoes. With a golden brown exterior and flavorful, juicy meat, this easy dish is totally irresistible!
This roast chicken is buttery, lemony, herby, and extremely tasty. It's the perfect Sunday dinner with lots of vegetable side dishes and crispy crash hot potatoes. If you have any leftover chicken, shred it for chicken salad or chicken pot pie. Should you cover a chicken when roasting? Nope!
This tender, juicy whole oven roasted chicken gets brushed with a lemon rosemary garlic butter and stuffed with aromatics for extra flavor.
It only takes five minutes to toss together the garlic, rosemary, salt, pepper, lemon juice, and oil with chicken thighs and you’ll have this juicy, flavorful chicken with crispy skin on the table in no time. Your prep work may even be done before your oven is finished preheating.
For this recipe, you’ll need a roasting chicken of about 4 or 5 pounds, plus fresh rosemary, lemons, garlic powder, salt, pepper, olive oil, carrots, red potatoes, white wine and chicken broth. Lidia starts by loosening the skin on the chicken breast. You’ll want to do it carefully, so you don’t break the skin as you loosen it.
Roasted Rosemary Chicken is so elegantly flavored, it’s going to be a family favorite all year round. Bone-in chicken thighs are seasoned with rosemary and garlic and oven-roasted with potatoes and veggies. Everyone loves baked chicken breasts and roasted cornish hen but I can’t deny how tender and juicy bone-in chicken thighs are!
It takes one sheet pan, and you’ll love the comforting Mediterranean flavors from piney rosemary, garlic, warm spices, a splash of lemon juice and extra virgin olive oil. If you ask my husband or one of your closest friends, they’ll probably tell you I’m dubbed “the one-pan queen.”
Preheat the oven to 450 degrees F (230 degrees C). Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.