Recipe by 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (2 to 3 pound)
fresh parsley, chopped
grated lemon zest
ground black pepper
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.
didn't like too much!
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.
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!!!
Wow, the marinade made the chicken smell and taste wonderful! My 3 pound chicken marinated for 12 hours. I forgot to marinate it earlier but it didn't seem to matter because it was great. I didn't change the recipe but I cooked it in the slow cooker for 8 hours on low.
The flavor was great, but I have to say that it was way to much rosemary and garlic. I used a 4 lb chicken and it was too much. So next time I will use 1/2 of the rosemary and garlic. But other than that the chicken was moist and great!
I had the same problem as some of the others with the marinade...it just didn't flavor well. This was ok...I had hoped that the flavor of the marinade would be a lot stronger than it was...it just was too bland for my tastes.
This was difficult, I found some of the things it talked about I had to do a little research on before I could understand. I personally like learning new things, so didn't mind. The chicken turned out very good, but I have to ask myself if it's worth the time I put into it. I also had a porblem with truely understanding what the marinade was supposed be like. ALthough the chicken turned out fine, and I used the leftovers for a soup recipe I found here (5 star), the smell of it baking was a little overwhelming, unless you like the smell garlic, I wouldn't suggest cooking this when there's a lot of people around. :) Of course, I could have screwed something up to, but it turned out ok.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Rosemary Chicken
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 505
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a rosemary and ranch-dressing marinade for chicken kabobs.
Watch how to make this Italian-inspired recipe.
A complete, one-pan meal that’s in the oven in just 15 minutes.