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Easy Garlic and Rosemary Chicken

Read Reviews (132)

"A simple flavorful baked chicken, specially created for my husband! This is great served with rice." — Karen Hefner

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Original recipe makes 2 servings Change Servings

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary

1 tablespoon lemon juice
salt and pepper to taste

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Directions

Preheat oven to 375 degrees F (190 degrees C).
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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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.

—MCSADIE

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Most Helpful Critical Review

Jan 24, 2003

This recipe was very nice but it turned out rather dry. Also, the recipe called for way too much rosemary so I'd suggest people use their judgement on that and sprinkle as much on each piece as they want with their fingers.

—SMULVEY

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183 Ratings

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Jan 10, 2008

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!

—CookinBug

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Feb 13, 2007

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.

—Melissa Davis

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Oct 11, 2007

Great, easy recipie...if you want to take a short cut though, use the garlic that is in a jar...it's so much easier and just as good. I also used fresh rosemary!

—Nicole

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Nov 28, 2006

Fantastic recipe. I added about 1/3 cup of white wine just to give some additional flavor and it turned out great. I made it with the Italian Peas from this site and it was a meal I will definitely be making again.

—vanessajbaca

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Mar 28, 2007

I used fresh rosemary since I hate the sharp leaves of the dried rosemary you get in the spice aisle, and added some stock as other reviewers suggested. Covering with foil would have worked also. Nice flavor.

—Christine M

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Jul 18, 2008

This was very good. I used less rosemary and more garlic then the recipe called for per others' suggestions. I also put chicken broth in the pan and some extra lemon juice. We tend to like a lot of flavor, so next time I'll use more rosemary. It was very juicy and tender and so healthy!

—cookink8e

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Nutrition

Calories
147 kcal
7%

Carbohydrates
3.7 g
1%

Cholesterol
68 mg
23%

Fiber
1.5 g
6%

Protein
27.6 g
55%

Sodium
79 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Garlic and Rosemary Chicken

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 147
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.6g 3 %
Cholesterol 68mg 23 %
Sodium 79mg 3 %
Potassium 354mg 10 %
Total Carbohydrates 3.7g 1 %
Dietary Fiber 1.5g 6 %
Protein 27.6g 55 %
** Sugars 0.2g
Vitamin A 3 %
Vitamin C 13 %
Calcium 8 %
Iron 19 %
Thiamin 11 %
Niacin 143 %
Vitamin B6 47 %
Magnesium 15 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.