Reviewed: Nov. 15, 2009

This was okay at best. I doubled the garlic, halved the rosemary, covered it in foil, covered the chicken with chicken stock, and still it's only okay. I don't like the crunchy feeling of the rosemary leaves, so if I ever make it again, it will be with fresh rosemary. And, even though I used broth and foil, the chicken was very tough.

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SugarJen85

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Reviewed: Nov. 15, 2009

Easy and very good. I paired with Proscuitto wrapped Aspargus

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Amber&Mirko

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Reviewed: Nov. 10, 2009

Simple and delicious. I cut back on the rosemary to about 1 T. I squeezed 1 whole lemon over the chicken to help prevent it from drying out in the oven. The dish came out flavorful and was very EASY to make. Next time I will try making this with fresh rosemary as some others have suggested.

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PENNYLANE09

Cooking Level: Intermediate

Home Town: Rowlett, Texas, USA

Living In: Grapevine, Texas, USA

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Reviewed: Nov. 8, 2009

Too bland for our taste...did not enjoy this. I followed the advice of others & cooked the chicken in chicken broth & I added extra lemon juice & it still turned out a little dry.

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Cartwheel

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Reviewed: Oct. 13, 2009

this was bland i will not make it again

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Nancy

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Reviewed: Oct. 1, 2009

I prefer to use skin-on bone-in chicken breasts because they hold the juices in & don't dry out. I also combine olive oil with fresh rosemary, garlic & lemon juice and rub it under the skin as well as on top so the flavors cook into the chicken. It does need to cook about 15 min. longer. Sometimes I make extra olive oil mixture & mix with cubed potatoes & place them around the chicken to roast. YUMMY!

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TLILLEY611

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Reviewed: Sep. 30, 2009

This was just ok. Will keep as a base recipe and tweak.

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rofayah

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Reviewed: Sep. 18, 2009

Delicious

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Christina

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Sep. 17, 2009

A great twist on this recipe is to use it like a chicken salad on Rosemary foccacia. Cube the chicken into small pieces, and cook in olive oil in a frying pan. I ommitted the lemon, and let the rosemary cook in the olive oil a few minutes before adding the chix to soften it. I also used a little garlic salt for some extra flavor. For the sauce, do about 1\3 parts dijonaise for every one part mayo depending on your taste. I spread it directly on the bread, and don't mix it into the chix. It is delicious! I make alot of this and keep it in the fridge all week to pull out for lunches. Just be sure to warm up the bread so it's nice and hot. The contrast to the cold chix is wonderful.

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Eliza

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Reviewed: Aug. 25, 2009

Needs a lot more seasoning, but other than that the foundation for a great tasting chicken is there. I used red pepper, lots of salt and pepper, and italian seasoning, plus double the garlic.

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cderepentigny1

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Reviewed: Aug. 23, 2009

I made the chicken like the recipe instructs. The chicken was good, but there was nothing exceptional about it.

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MrsZ

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Reviewed: Jul. 20, 2009

I would have rated it 5 stars but I made several changes. I marinated the chicken for approx 4 hours in olive oil, garlic, lemon juice, sliced onions and fresh rosemary. I pan fried the chicken before baking it and kept the dish covered with tin foil for most of the time. This recipe is really easy and everybody loved it, will definately make again!!

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Charmaine

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Mar. 5, 2009

This was such a simple recipe! I tweeked it a bit though because I used chicken tenders instead of breasts. They were awesome! Very lemony but probably could use a bit more garlic. I know this for next time. I also added just a bit of basil on the chicken as well.

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GORDONDE75

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 11, 2009

I thought this chicken was excellent. I did cut the rosemary in half though. Also about 1/2 way through cooking I thought it was getting dry so I added about a tsp of oil to the top of the chicken and it came out wonderful. Next time I would add the oil with the garlic-lemon mixture.

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theyrmysun

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Reviewed: Jan. 9, 2009

very nice. simple, yet tasty. It makes the house smell nice, too. I'll make this again.

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Doc's Wife 07

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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Reviewed: Jan. 3, 2009

It was quick and easy. I followed the other reviewer's suggestions and added chicken stock to the pan. I think if I were to make it again I'd first sear the chicken before baking.

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Sally

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Reviewed: Nov. 2, 2008

This recipe was pretty standard, nothing too special. The rosemary kind of felt like chewing tea leaves, though. I would have preferred fresh rosemary instead of dry, or less dry rosemary. But all in all, easy and pretty average.

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Lea Beal

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Oct. 9, 2008

I made some changes according to the reviews, I added 1/3 cup of Sherry and added 3 cloves more of garlic (fresh pressed) and used fresh rosemary. It was very moist and delicious. I also made Green Giant peas in butter sauce with a dark green salad with an apple cut up as well.

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Somayeh

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

I like my chicken nice and brazed, so before putting it in the oven I heated some garlic and olive oil in a skillet and seared the chicken on both sides for a couple of minutes. I also doused it with about 1/4 cup of lemon juice. Then I added the rest of the garlic and baked it in the oven for 25 minutes. It came golden brown and juicy. Also if you're using big chicken breasts it takes a long time baking them, so throwing them in a skillet first really pays off!

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health nut

Cooking Level: Intermediate

Living In: Stroudsburg, Pennsylvania, USA

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Reviewed: Sep. 17, 2008

Very good! I used extra garlic, because we like a lot of garlic. Also, after squeezing lemon juice on top, I put thin slices of lemon on top during baking for extra citrus flavor.

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