Marinated Rosemary Chicken

Marinated Rosemary Chicken


"This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!"
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servings 744 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 744 kcal
  • 37%
  • Fat:
  • 56.1 g
  • 86%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
  2. Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


  1. 26 Ratings

Most helpful positive review

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 ...

Most helpful critical review

didn't like too much!

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 ...

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 cavit...

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...

didn't like too much!

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...

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 oth...

I had the same problem as some of the others with the just didn't flavor well. This was ok...I had hoped that the flavor of the marinade would be a lot stronger than it j...

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 tu...

Too many spices - too much marinade. This recipe called for a whole head of garlic! I love lots of garlic in certain things, but it overpowered the chicken. Where I come from, a bunch of pars...