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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Reviewer:

Nicole

Cooking Level: Intermediate

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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Reviewer:

eliray

Cooking Level: Intermediate

Reviewed: Aug. 4, 2007

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

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Reviewer:

KAREN325

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

Reviewed: Jul. 9, 2007

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

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Reviewer:

Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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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Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

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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Reviewer:

DAISYTAZZY

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Tulsa, Oklahoma, USA

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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Reviewer:

Pancake

Reviewed: Apr. 16, 2007

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

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Reviewer:

Kari

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Munich, Bayern, Germany

Reviewed: Apr. 14, 2007

I made several of the suggested changes, putting in chicken broth and covering with foil, and it still came out too tough. It was easy to make, but we probably won't have it again.

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Reviewer:

Beth

Reviewed: 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.

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30 users found this review helpful