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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Keri

Cooking Level: Intermediate

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Reviewed: 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!

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cookink8e

Home Town: Tampa, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 3, 2008

I really liked this recipe as is. I think it's a quick, easy, and healthy alternative to meat with gravy, oil, butter, etc. My boyfriend, however, thought the meat lacked "something," and he didn't like how pale the chicken was. I think next time I'll be forced to use chicken with skin so it's not so white, and perhaps add the chicken broth one reviewer mentioned to give the meat more flavor.

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Lexie

Cooking Level: Beginning

Home Town: Warren, Michigan, USA

Living In: Wooster, Ohio, USA

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Reviewed: Jun. 7, 2008

I used the suggestions of the other reviewers and added chicken broth to the pan and covered with foil. I also added the lemon slices to each breast and sprinkled each with lemon pepper As for the rosemary, I just sprinkled it on till the entire breast was lightly dusted. The flavor wasn’t too strong at all. I made quartered red potatoes as a side and sprinkled those with olive oil and rosemary as well. The results were FANTASTIC and received rave reviews from my guests…the chicken was juicy, tender and flavorful. This is a great and EASY recipe!

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Kelli

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Reviewed: Feb. 20, 2008

I found this recipe to be quite tasty! I prefer a little extra kick when I'm adding seasonings, so I used garlic salt and lemon pepper. I also used 3 cloves of garlic instead of 2. My chicken after being baked for exactly 25 minutes was tender, juicy and delicious! I would definitely use this recipe again!

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Jayme

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

This is a GREAT quick, easy and healthy dinner choice for busy families! And pretty tasty too! Thank you for such a great recipe!

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Amy

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: 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!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jan. 3, 2008

I've had your recipe for only a few months. That would probably mean that I've only tried it once. I didn't like it very well, but that could mean that I only did it with fresh Rosemary instead of dried. I will try it again and maybe it will taste better.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Jan. 1, 2008

Easy and tastey. Nothing wonderful or great, but great for a mean that you don't want a lot of planing for.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Nov. 11, 2007

I used a little less rosemary, and also topped each chicken breast with a sliced round of fresh lemon. It turned out moist, tasty, and perfect!

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Jen

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Reviewed: Nov. 7, 2007

Surprisingly tasty. Added some onion salt to give a little extra taste, and that worked well. A brilliant, easy low-fat meal.

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MEGPACK

Cooking Level: Intermediate

Home Town: Nyabing, Western Australia, Australia

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Reviewed: Oct. 17, 2007

This chicken would be better on the grill. The rosemary needs to be charred a bit.

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Erica East

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Reviewed: 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!

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Nicole

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2007

I thought this was a great recipe. I cut down on the rosemary, using 1 tblsp instead of 2 and I think next time I'll use less rosemary. I also used chicken tenderloins instead of chicken breast since it lowered the calorie count. Can't wait to have it again.

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eliray

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2007

This was really good. Very quick and easy. Nice flavor.

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KAREN325

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

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Reviewed: Jul. 9, 2007

was not great but was not bad either will make again but probally with some changes

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Jun. 29, 2007

I really did not care for this at all. I usually love rosemary, but I did not care for this dish. I don't think I will make this again.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jun. 12, 2007

This chicken was very simple and tasty, quite healthy too. I did not have any lemon, so I just added a little bit of buttered pam to the baking pan. I also did not have garlic cloves on hand so I used garlic powder to taste, and it was still great. I only like a little rosemary, so I only put about a pinch of dried rosemary on each breast, and it was perfect for me. I also oovered the dish with foil and the chicken was incredibly tender and juicy. I paired it up with the roasted new potatoes recipe found on this site, and it was a great meal.

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DAISYTAZZY

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 16, 2007

This was an ok recipe and I will try this again because I think I can improve it. I used 4 pieces of chicken thighs (with bones), 2 sprigs of fresh rosemary, 1 medium size cooking onion, 2 Tbsp Olive oil and 3 Tbsp lemon juice. I mixed all the ingredients together and rub the chicken into the wet mixture. Then I overlaid the rosemary on top. I baked for 15 min uncovered and then another 25 min covered with tinfoil. My chicken turned out moist and fairly tastey. However, I could barely taste the rosemary, so next time, I think I'll add a little more. Also, I'd also try marinating the chicken with salt and pepper for a few hours before cooking which will make the whole dish a little less bland

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Pancake

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Reviewed: Apr. 16, 2007

Wonderful! will make again.. Thanks for the recipe!

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Happy Eater

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Munich, Bayern, Germany

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Easy Garlic and Rosemary Chicken

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