Delicious! I used all bone-in breasts and 2 chicken legs for the little guy. These came out very moist and tender. I didn't have fresh rosemary so I used some dried. This also made great pan juices. The only thing I would do differently next time would be to use an extra lemon to squeeze the juice on the chicken before baking to get a better lemon flavor. Made a great dinner tonight...a definite keeper YUM! Thanks for sharing.:)
Nothing wrong with these ingredients! Unfortunately just tossing some rosemary on to the chicken did nothing to flavor it. The lemon came through nicely but the sprigs of rosemary simply dried up and blackened. I love fresh rosemary with chicken and perhaps chopping up the leaves and marinating with the rosemary garlic and lemon would build the flavor I'm looking for. I'm also thinking that using these ingredients in a compound butter and then rubbing under the skin would be an awesome way to infuse more flavor.
Delicious! I used all bone-in breasts and 2 chicken legs for the little guy. These came out very moist and tender. I didn't have fresh rosemary so I used some dried. This also made great pan juices. The only thing I would do differently next time would be to use an extra lemon to squeeze the juice on the chicken before baking to get a better lemon flavor. Made a great dinner tonight...a definite keeper YUM! Thanks for sharing.:)
I just made this today. I used bone-in chicken breasts and dried instead of fresh rosemary since I had none. I stopped the cooking at 40 minutes since breasts have a tendency to over-bake and dry. It came out delicious: tender juicy and very flavorful! This is a prime example of recipes that I love-quick easy simple ingredients and tasty results.
Great recipe! Made it for a graduation feast back in High School for my club. Scaled the recipe up to accommodate about 60 people and I used whole chickens sectioned had a light layer of olive oil to the bottom of the pan and applied the rosemary lightly all over And very finely minced the Garic and layered the lemon slices evenly on top as well as the onion slices. I also included carrot and celery with it and it turned out great Amazing flavor and if you cover it and roast it in a convection oven it melts in your mouth definitely recommend this recipe.
The whole family loved this (husband and toddler included). I agree with other reviewers to keep the chicken skin side up for crispness and to season under the skin. I increased the salt to help give the chicken more flavor. Also I added cut up new/red potatoes and quartered Brussels sprouts. This will definitely go in the meal rotation!
Quick question....I already know this recipe will taste great but am wondering what to do with the garlic cloves. Are they left whole or crushed etc? I could do it the way I think it should be but would like to make it the way it was intended. Thanks for the help!
Yum! Used two large bone in chicken breasts. I added a little white wine to mixture. Cooked in convection oven at 425 for 40 minutes turned off oven and left in for 5ish minutes to keep warm while I made rice and broccoli and the chicken was perfectly done. Next time I'll make a gravy from that delish pan juice.
Quick and easy. I used garlic infused olive oil. Yum!
This was awesome - followed the recipe exactly; it was so delicious! I made it with both thighs and boneless chicken breast. Both were good but next time I would make it with just the breasts - we found that it absorbed more of the flavors better than the thighs. As an added bonus the house smelled wonderful while this was cooking. This is a keeper.
