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Marinated Rosemary Chicken

Marinated Rosemary Chicken

Beverly Auguadro

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 744 kcal
  • 37%
  • Fat:
  • 56.1 g
  • 86%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

GGDURANGO
37

GGDURANGO

6/26/2003

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 about the wine and reduce the olive oil to 3 tablespoons. I also added the juice of the lemon I zested. The amount of parsley I used was about 1/2 cup after going through the food processor. All of the other herbs were dried. Also I only used 4 cloves of garlic and 1 tablespoon of pepper. I only marinated the chicken 2 hours.

KREITY
20

KREITY

6/26/2003

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 cavity of the chicken.

Janet  - NJ
17

Janet - NJ

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) & about 2-TBS Lemon juice. Rubbed Cavity, under Skin and lightly over outside of chicken. Let marinate only 2hrs (my time was short) ... Baked (15 mins at 450) and then (1-hr at 350). WOW !!! Bird was brown and the chicken was so moist!!! THANKS Again!!!

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