Best Oven Roasted Rosemary Chicken Recipes

CRISPY OVEN-ROASTED ROSEMARY CHICKEN WITH SAUSAGE AND POTATOES

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes image

I have had to adapt all my cooking to avoid anything that can induce heartburn. There are so many things I can't eat, I was about to despair of ever figuring out anything tasty I could cook. After much browsing, I came up with this fabulous recipe. All of my friends now make this recipe, so it's not just for heartburn sufferers! Of course, you can always add garlic or onion, but I guarantee you won't miss them! I usually use chicken thighs and the only sausage I can eat is bratwurst, but Italian would be yummy, of course.

Provided by Kathy Sheets

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup olive oil
1 pound bratwurst links, cut into 1/2 inch slices
2 ½ pounds chicken pieces
1 pinch kosher salt to taste
2 pounds potatoes, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 ½ tablespoons fresh rosemary leaves, chopped
1 teaspoon red wine vinegar

Steps:

Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

Nutrition Facts : Calories 625.8 calories, Carbohydrate 28.8 g, Cholesterol 165.8 mg, Fat 29.9 g, Fiber 3.4 g, Protein 57.2 g, SaturatedFat 9 g, Sodium 839.1 mg, Sugar 1.2 g

ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE

Rosemary chicken with oven-roasted ratatouille image

You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour

Provided by Good Food team

Categories Dinner, Main course

Time 1h

Number Of Ingredients 8

Ingredients

1 aubergine , cut into chunky pieces
2 courgettes , sliced into half-moons
3 mixed peppers , deseeded and roughly chopped
2 tsp finely chopped rosemary , plus 4 small sprigs
2 large garlic cloves , crushed
3 tbsp olive oil
4 skinless, boneless chicken breasts
250g cherry or baby plum tomato , halved

Steps:

Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.

Nutrition Facts : Calories 288 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium

OVEN ROASTED CHICKEN WITH LEMON, GARLIC AND ROSEMARY

Oven Roasted Chicken With Lemon, Garlic and Rosemary image

Make and share this Oven Roasted Chicken With Lemon, Garlic and Rosemary recipe from Food.com.

Provided by susie cooks

Categories Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 -3 1/2 lb chicken
4 lemons
8 garlic cloves, peeled
16 sprigs rosemary
1/2 teaspoon red pepper flakes
salt and pepper

Steps:

Cut chicken in half lenghtwise.
Place in large oven proof dish.
Squeeze juice from the lemons over the chicken.
Add the lemon to the dish along with garlic, rosemary, red pepper, salt and pepper.
Marinate for 2 hours, turning chicken a few times.
Preheat oven to 400 degrees.
Roast chicken for 45 minutes.
Can broil at the end for darker, crisp skin.
Cut into serving pieces.

CRISP OVEN ROASTED CHICKEN WITH ROSEMARY POTATOES

CRISP OVEN ROASTED CHICKEN WITH ROSEMARY POTATOES image

Categories Chicken Potato

Yield 4 people

Number Of Ingredients 11

Ingredients

1 (3-pound) chicken
Salt and freshly ground pepper
2 sprigs fresh rosemary
½ lemon
2 tablespoons unsalted butter, melted
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
¾ cup white wine
¾ chicken stock
2 tablespoons chopped flat-leaf parsley

Steps:

1.Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight. 2. Preheat oven to 450° F. 3. Add 1 Tbsp of the butter in the bottom of shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken, and put it breast up on the vegetables. Put pan in oven with legs facing toward back of oven. 4. Adjust heat down to 400° F., and roast until skin is rich brown, and leg moves easily in the socket, about 1 hour and 20 min, basting with pan drippings every 20 min. Place Oven Roasted Potatoes in oven after 15 to 20 min. After chicken has roasted for 1 hour, pour wine and stock over vegetables, and continue roasting until chicken is done. 5. Turn oven off, transfer chicken to a platter, and keep warm in oven while finishing sauce. Scrape vegetables and pan drippings into a food processor and purée until almost smooth. Season to taste with salt and pepper, then stir in parsley. 6. Cut chicken into serving pieces, and put on plates or serving platter. Spoon on a small amount of sauce and pass remainders at table.

OVEN ROASTED ROSEMARY CHICKEN

Oven Roasted Rosemary Chicken image

We love chicken in our house, it's one of the most versatile meats to use in so many different and delicious dishes. This one literally fell off the bone as I was carving it. It also made a wonderful gravy from all the flavorful juices.

Provided by Angela (Grammy) Derby @Angela_Derby

Categories Chicken

Number Of Ingredients 10

Ingredients

4-5 pound(s) whole roasting chicken
1/4 cup(s) butter
1/8 cup(s) olive oil, extra virgin
1/2 - onion, cut up
1/2 - celery stick, cut up
1 - lemon, sliced
1 teaspoon(s) dried rosemary or 1 tablespoon fresh, chopped
1 teaspoon(s) granulated garlic or 2-3 cloves fresh, minced
1/4 teaspoon(s) paprika
- salt and pepper

Steps:

Heat oven to 350'F. Line bottom of roasting pan with aluminum foil.
Remove giblets, neck from chicken and cut off extra skin. Rinse chicken under faucet and dry with a paper towel. Place in foil lined pan and tuck wings back under the breast. (I tried, but I couldn't get mine to stay there...oh well.)
Cut up onion, celery and lemon to fill the cavity.
Melt butter and olive oil together in a small pan; add seasonings and stir well. Brush over all of the chicken and under wings, etc.
Cover tightly with aluminum foil and bake for 1 1/2 hours. Remove foil and return to oven to bake an additional 30-40 minutes or until meat thermometer reaches 180' and juices run clear.
Remove and let set for 20 minutes before slicing.