Easy Garlic and Rosemary Chicken Recipe

My husband and I loved this, although I completely agree with others who said that the recipe calls for too much rosemary. We used less, especially since it's strong. To keep the chicken from drying out, I used a little more lemon juice and some foil over the top halfway through baking.

I love rosemary and garlic together, the smell alone while cooking is amazing! After reading through some of the reviews, I made a few modifications to this recipe and it turned out very delicious. I used 4 fresh minced garlic cloves, and two sprigs of rosemary, finely chopped. In a small bowl I mixed the garlic and rosemary along with the lemon juice. I added 1 teaspoon of kosher salt and 1 teaspoon of freshly ground black pepper, and 1 table spoon of extra virgin olive oil. I then took this mixture and spread it evenly on the chicken. I used chicken tenders since that is what was already defrosted :) . To prevent dryness and to add flavor I poured ¼ cup of dry white wine in the pan. I cooked for 20 minutes uncovered, and then topped the chicken with bread crumbs and Parmigiano-Reggiano cheese and adjusted the setting to broil for 3 to 5 minutes. The chicken was perfect! Great quick and easy weekday recipe!

After reading reviews I added a little more than a 1/2 cup of Sauvignon Blanc, extra lemon slices, 2 pats of unsalted butter, 1 tbsp. of fresh chopped Rosemary, 2 cloves of fresh Garlic, minced, Himalayan sea salt & fresh cracked pepper, I put all of this into an 8x8 glass dish and set the Air Fryer for 400 for 20 min., then added 5 min. on Broil - it turned out juicy and tasty (cut with a fork) but it seemed as if something was missing - I know what it is! These are the seasonings you would find in a Greek dish except they add a Greek seasoning which would consist of Oregano and a few other spices probably garlic, onion, dried lemon, parsley, etc. so if you want to spice this up add Greek seasonings. This made 2 servings and I served it over Basmati rice.

This was SO amazing, it really tasted like it was from a restaurant. To combat dry chicken I poured 99% fat free chicken broth into the bottom of the baking dish, just enough to cover. I set the chicken in this, covered it with the lemon juice, rosemary, and garlic. Then I placed 2 thin slices of lemon on each breast... pretty, tasty, and provided a little more moisture. I did cut the rosemary back to 1 tablespoon, per others' suggestions. Very, very good... thank you!

This easy Rosemary and garlic chicken recipe came out wonderful. I used minced garlic, I was very generous when it came to the garlic, I was very generous when it came to the rosemary. In the bottom of the pan I had a little water, a little vegetable oil and Some chicken flavor that you can find in Ramen noodles. I used drumsticks, 13 to be exact. Two pans to fit the 13 drumsticks inside of. I let the flavors And the spices relax and rest for about 25 minutes in the refrigerator. After the oven was preheated to 375°, I placed lemon extract juice just a touch of lemon extract juice on the chicken drumstick. I then covered the pan with aluminum foil. I let that bake at 375 for about 55 minutes. I then removed the aluminum foil off the pan. Lowered the temperature to 350, and let it sit for 25 additional minutes. It came out marvelous I really enjoyed making this And eating this. Thank you

This was good. I had some chicken quaters that I needed to use so I used those instead and they worked great. Will make with the chicken breasts next time. I added 1/4 cup of chicken broth to the bottom of the pan and I placed lemon slices under the chicken. Gave it a great flavor. I had to cook my chicken a lot longer since I was using the quarters. I cooked it covered and uncovered it for the last 15 minutes so the skin would brown.

Used this to marinade 4 chicken breasts for about 3 hrs using mixture of 4 tbsp olive oil, 1 tbsp rosemary, 1 tbsp garlic, juice of 1 lemon and about 2 tsp of lemon-pepper spice blend. Also sprinkled garlic salt on each breast prior to baking. Baked for about 40 mins and used foil last 15 mins. Chicken turned out to be delicious, moist and tender!

Relatively easy. I did add some butter to the casserole dish and I didn't have dried rosemary just fresh so I used that and some fresh lemon thyme. After it was done I seared it in a pan of butter, rosemary, thyme and garlic from the pan. Would pair really well with corn on the cob! I'm the future I might just make the topping as a mix and dip it to coat the whole chicken breast in it to balance out the flavors more.

I prefer to use skin-on bone-in chicken breasts because they hold the juices in & don't dry out. I also combine olive oil with fresh rosemary, garlic & lemon juice and rub it under the skin as well as on top so the flavors cook into the chicken. It does need to cook about 15 min. longer. Sometimes I make extra olive oil mixture & mix with cubed potatoes & place them around the chicken to roast. YUMMY!

Loved it! Fixed just as written with 2 TBSP of rosemary and it was perfect! I did cut breasts up into bite sized pieces as I was making for Ceasar salads and covered for 1st 20 minutes of baking. Came out tender, juicy and full of flavor. I will definitely be making this again and again! Thank you!

My six year old ate three small servings and said it was "sooo good, how did you know to cook that?!" This is the first chicken breast recipe that I will make again. For once, they weren't dry. I'll admit that I just used the rough recipe. Made a marinade with vegetable oil, couple of squirts of lemon, approx tsp of ground rosemary, and close to a tablespoon of chopped garlic. I let the breasts marinate in the fridge for a couple of hours. when I put them in my stone roaster I added about 1/4 c of water. Baked in the oven with the lid.

I did it with chicken tenderloins and it came out so good love it it's a keeper

Actually, it is baking now. I was concerned the garlic would burn and be bitter, SO I minced it finely and put in about 1 tsp dry rosemary UNDER the skin of the chicken thighs I used. NO garlic on top and am trying the lemon juice, as listed. I am cooking it UNCOVERED, as nothing was mentioned in the original recipe. It smells DELISH. I will update this when it is done.

It’s pretty good as is, but we used bone-in, skin-on CBs which ~ doubled the cooking time. Served it with ratatouille and rotini - delicious!

It’s crazy how easy this is for something so tasty.

I’ll make this again for sure.

Light and delicious.

It was bland to me. I pulled from oven and seared in skillet with butter flavored coconut oil. Was ok. I should have diced the chicken 1st. It's always hard to get the chicken done and still tender when in larger pieces, for me anyway.

I loved it!

I fixed this meal for my wife. It was delicious and I added sliced in half white mushrooms and it was grand!