Recipe by JimR-OCDS
"This is my favorite chicken recipe, which I learned while doing low-carb dieting. I prefer dark meat so I'll use 4 legs and thighs. You can do this recipe with pork chops as well."
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
finely chopped fresh rosemary
freshly ground black pepper to taste
whole chicken, cut into 6 pieces
grated Parmesan cheese
I made this tonight and it was a hit. I did make one change, I substituted plain Greek yogurt for the mayonnaise as I abhor mayo (yes, my mother wondered where she went wrong ;). The substitution was delicious. I used skinless, boneless chicken breasts and needed only 30 minutes to cook (pound the thicker side to make a more evenly thick piece).
I will definitely make this again.
I made this recipe as written and did not care for it. I REALLY love mayo and all the other ingredients but not in this recipe.
It was super delicious. I made for my brother and myself and we both loved it, it was juicy and tenderly. I greased the baking dish with butter and then added the chicken. One more thing I only used chicken breast and it was awesome.. Thanks for the recipe.
Enjoyable, but really nothing outstanding. Under-seasoned, but moist. The parm on top worked well. Won't make again, but made for a decent chicken dinner.
This recipe was simple, loved by the kids and is gluten free for my gluten free friends!
I added more garlic and I used this with boneless skinless breasts on a bed of rice. (Just add uncooked rice and water in your baking pan). The juices from the garlic, rosemary and mayo were then absorbed in the rice for a delicious side!
This was surprisingly good. I was just looking for something easy, and it was. Instead of fresh rosemary, I powdered some dried rosemary in the blender and put the garlic through a press. I didn't apply the mayonnaise mixture too thickly, so it was not too rich.
Moist and yummy. I used parchment paper so the chicken wouldn't stick. It is rich but a nice richness you don't get with a bland chicken recipe like plain ole' baking. I also used cheddar as I didn't have any fresh parmesan and do not use store bought shake kind.
This may be the only recipe that I have ever put together that not one person in my family could stomach. It was SO rich but had very little seasoning flavor. My husband ate his salad and didn't realize that I had not put salad dressing on it since there was so much grease on his plate. I am sorry but this is just not the recipe for us.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 433
So many classic recipes to please your pilgrims.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make succulent baked chicken with a crispy, corn flake crust.
See how to make baked chicken thighs with a sweet, hot mustard glaze.
See how to make an easy weeknight chicken dish that's a 5-star favorite.