Oven-Baked Chicken with Lemon and Rosemary2021-01-17
- Yield: 6
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
Average Member Rating
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1 People rated this recipe
This information is per serving.
Saturated Fat1.1 g
Trans Fat2.0 g
Unsaturated Fat0.5 g
Oven-baked chicken with lemon and rosemary. This oven-baked chicken dish packs a punch with fresh lemon and rosemary. The simple mixture of garlic and lemon gives this dish a refreshing zing that is sure to please any palate.
The Benefits of Cooking Chicken in Your Oven
Cooking chicken in the oven is an easy and healthy way to prepare a meal. It’s also a healthier alternative to deep-frying or pan-frying.
The benefits of cooking chicken in the oven are numerous. The most obvious one is that it’s easy to clean up afterward. You can also cook multiple pieces of chicken at the same time, which makes cooking for a larger family much more manageable.
For those who don’t have an oven, you can still enjoy this recipe by using your stovetop instead!
4 Easy Steps to Making Mouth-Watering, Tender & Juicy Oven-Baked Chicken with Lemon & Rosemary
Sometimes the best recipes are the simplest ones.
This recipe is a perfect example of that. It’s quick, easy, and delicious. You can use this recipe to make oven-baked chicken breast with lemon and rosemary for a dinner that will be enjoyed by everyone in your family.
The first step is to preheat the oven to 400 degrees Fahrenheit. Next, you need to season both sides of the chicken legs with salt, pepper, and garlic powder. Then you will place them on a baking sheet or roasting pan lined with foil or parchment paper and add potatoes and some fresh lemon slices and fresh rosemary sprigs between them before drizzling olive oil over everything for a nice flavor boost. Finally, bake for about 40-50 minutes until they are cooked through but not overcooked!
Oven-Baked Chicken with Lemon and Rosemary
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- 8 chicken legs
- 1 lemon, cut into wedges
- 1 pound (480 g) potatoes, cut into wedges
- 10 garlic cloves, peeled
- 4 tablespoons olive oil
- fresh rosemary
- coarse salt
- freshly ground black pepper
- 1 cup (250 ml) dry white wine
- 1 teaspoon garlic powder
Place chicken legs in a roasting pan. Add remaining ingredients, except dry white wine. Toss well until all ingredients are evenly coated.
Pour over dry white wine.
Preheat the oven to 400°F(195°C).
Bake chicken for 40-50 minutes until tender, fragrant and beautifully browned.