-
-
My review
Marinated Rosemary Chicken
Beverly Auguadro
"This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 744Original recipe yields 7 servings (6 to 8 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
- Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
- Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.
You might also like
Footnotes
- Note
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1926 Ratings
-
-
-
-
-
Most helpful positive review
1/26/2003
This recipe came out deeelicious, but I made some major changes. The objective is to marinate the chicken(which I cut up in 4 pieces)in a paste, not a liquid as the recipe stipulates. So forget ...
Most helpful
Most positive
Least positive
Newest
1/26/2003
This recipe came out deeelicious, but I made some major changes. The objective is to marinate the chicken(which I cut up in 4 pieces)in a paste, not a liquid as the recipe stipulates. So forget ...
4/2/2003
Very tasty and easy to make. I didn't even let it marinate that long and it was still delicious. When you're done with the lemon you "zested", poke some holes in it and stuff it into the cavit...
5/18/2004
I used this recipe as a STARTER THANKS so much. I had (1) 3-1/2 lb chicken. I combined 1-TBS of 'Great Garlic' from "Tastefully Simple", with 2-TBS Olive Oil, Parsley, Rosemary, Thyme (all dry...
4/7/2009
Wow, the marinade made the chicken smell and taste wonderful! My 3 pound chicken marinated for 12 hours. I forgot to marinate it earlier but it didn't seem to matter because it was great. I didn...
11/30/2003
The flavor was great, but I have to say that it was way to much rosemary and garlic. I used a 4 lb chicken and it was too much. So next time I will use 1/2 of the rosemary and garlic. But oth...
11/17/2003
I had the same problem as some of the others with the marinade...it just didn't flavor well. This was ok...I had hoped that the flavor of the marinade would be a lot stronger than it was...it j...
3/16/2002
Too many spices - too much marinade. This recipe called for a whole head of garlic! I love lots of garlic in certain things, but it overpowered the chicken. Where I come from, a bunch of pars...
2/16/2002
This was difficult, I found some of the things it talked about I had to do a little research on before I could understand. I personally like learning new things, so didn't mind. The chicken tu...