Easy Garlic and Rosemary Chicken

Easy Garlic and Rosemary Chicken

137 Reviews 14 Pics
Karen Hefner
Recipe by  Karen Hefner

“A simple flavorful baked chicken, specially created for my husband! This is great served with rice.”

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Adjust Servings

Original recipe yields 2 servings



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

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Reviews (137)

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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.



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!

Melissa Davis

Melissa Davis

I used 1/4 cup rosemary instead. Also, covered pan with tinfoil and added about 1/4 c. fat-free chicken broth. Used lemon-pepper in addition to lemon juice and thought it gave it just the right zip. Served with wild rice. A healthy and tasty meal overall.

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Amount Per Serving (2 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 3.7 g
  • 1%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 79 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Rosemary Lemon Grilled Chicken


next recipe:

Slow Cooker Lemon Garlic Chicken II