Easy Garlic and Rosemary Chicken Recipe - Allrecipes.com
Easy Garlic and Rosemary Chicken Recipe

Easy Garlic and Rosemary Chicken

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"A simple flavorful baked chicken, specially created for my husband! This is great served with rice."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2003

My husband and I loved this, although I completely agree with others who said that the recipe calls for too much rosemary. We used less, especially since it's strong. To keep the chicken from drying out, I used a little more lemon juice and some foil over the top halfway through baking.

Most Helpful Critical Review
Jan 24, 2003

This recipe was very nice but it turned out rather dry. Also, the recipe called for way too much rosemary so I'd suggest people use their judgement on that and sprinkle as much on each piece as they want with their fingers.

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!

Feb 13, 2007

I used 1/4 cup rosemary instead. Also, covered pan with tinfoil and added about 1/4 c. fat-free chicken broth. Used lemon-pepper in addition to lemon juice and thought it gave it just the right zip. Served with wild rice. A healthy and tasty meal overall.

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!

Nov 28, 2006

Fantastic recipe. I added about 1/3 cup of white wine just to give some additional flavor and it turned out great. I made it with the Italian Peas from this site and it was a meal I will definitely be making again.

Mar 28, 2007

I used fresh rosemary since I hate the sharp leaves of the dried rosemary you get in the spice aisle, and added some stock as other reviewers suggested. Covering with foil would have worked also. Nice flavor.

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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  • Calories
  • 147 kcal
  • 7%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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