Does anyone have a rescipe for lemon rosemary chicken?

LEMON AND ROSEMARY CHICKEN





1 lemon


1 tsp. dried rosemary


Salt and pepper


1 tbsp. olive oil


3 lb. chicken, cut into serving pieces





Heat broiler and position rack 3 to 4 inches from heat. Squeeze 1 tablespoons lemon juice into a large bowl. Crush rosemary between fingers and combine with lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in oil. Add chicken and turn to coat. Arrange chicken on a rack in a broiler pan. Broil until browned and cooked through, 10 to 15 minutes per side. If chicken browns too quickly, lower oven rack and continue cooking until done.

Does anyone have a rescipe for lemon rosemary chicken?
I rub a whole fryer chicken with EVOO and minced garlic. Then I stuff fresh rosemary and some lemon wedges in the cavity. Then I bake it at 400 until the juices run clear when pierced with a knife, about 1 hour 20 minutes (for a large bird).
Reply:Roasted Chicken with Rosemary and Garlic Herbed Potatoes





Prep: 30 minutes


Marinate: 6 hours


Roast: 1-1/4 hours





1/2 cup kosher salt


1/4 cup snipped fresh rosemary


2 3-1/2 to 3-3/4-lb. whole broiler-fryer chickens


8 sprigs fresh rosemary


1 small lemon


1/3 cup olive oil


4 cloves garlic, crushed


2 lb. red, white, or gold new potatoes


1/4 tsp. kosher salt or 1/8 tsp. salt


1/4 tsp. ground black pepper


Fresh rosemary leaves (optional)


Lemon peel strips (optional)





Directions


1. For brine, in large Dutch oven stir together 1 gallon water, 1/2 cup salt, and 1/4 cup snipped rosemary until salt is dissolved. Rinse inside of chickens. Submerge chickens in brine. Tie 6 of the rosemary sprigs together with 100-percent cotton kitchen string to make a brush. Add rosemary brush to brine mixture. Cover and refrigerate for 6 to 8 hours.





2. Using a vegetable peeler or zester, remove lemon peel, taking care not to remove any white pith. Cut lemon in half; set aside.





3. In a small saucepan combine olive oil, 2 garlic cloves, and lemon peel. Cook, uncovered, over low heat just until warm to the touch; remove from heat and set aside.





4. Preheat oven to 425 degrees F. Remove chickens and rosemary sprigs from brine. Dry chickens with paper towels. Skewer neck skin of chickens to backs. Twist wing tips under backs. In the cavity of each chicken place a lemon half, a sprig of the remaining rosemary, and one garlic clove. Tie legs to tail, if present, or to each other. Cut large potatoes into 1/2-inch slices and halve small potatoes. Place potatoes in a large shallow roasting pan. Sprinkle potatoes with the 1�4 teaspoon salt and the pepper. Using the rosemary sprig brush, baste potatoes with some of the oil mixture. Place chickens, breast sides up, on potatoes in pan. Using the rosemary sprig brush, baste chickens with some of the oil mixture.





5. Roast, uncovered, 30 minutes. Reduce heat to 375 degrees F. Roast for 45 to 60 minutes more or until drumsticks move easily in sockets, chicken is no longer pink (180 degrees F), and potatoes are tender, brushing twice with remaining oil mixture during first 1 hour of roasting. Remove from oven. Cover; let stand 10 minutes before carving.





6. Transfer the chickens to a serving dish; surround with potatoes. Sprinkle chickens and potatoes with fresh rosemary leaves and lemon peel strips. Makes 8 servings.
Reply:Prep time: 20 minutes, including cook time





Ingredients:





½ c. bread crumbs


½ c. egg alternative


½ c. grated Romano cheese


2 tsp. canola oil


¼ c. white wine


2 tsp. butter


12 oz. boneless, skinless chicken breasts (4 "thin" breasts)


Directions:





Pound chicken breasts between two sheets of plastic wrap until they are about 1/4" thick.


Mix breadcrumbs with cheese in a shallow dish.


Dredge chicken breasts in flour, and then dip in egg substitute, then into cheese-breadcrumb mixture to coat.


Heat 1 tsp. butter in saucepan with canola oil.


When butter starts to brown and oil is hot, place chicken breasts in pan and cook over medium-high heat for 2 minutes on each side until chicken is golden brown and thoroughly cooked. Chicken may need to be cooked in batches of two, depending on pan size.


Remove chicken from pan and keep warm.


Deglaze plan with white wine, lemon juice, and the additional 1 tsp. of butter.


Pour sauce over chicken breasts and serve immediately.


Makes: 4 servings





Serving size: 1 chicken breast
Reply:LEMON AND ROSEMARY CHICKEN





1 lemon


1 tsp. dried rosemary


Salt and pepper


1 tbsp. olive oil


3 lb. chicken, cut into serving pieces





Heat broiler and position rack 3 to 4 inches from heat. Squeeze 1 tablespoons lemon juice into a large bowl. Crush rosemary between fingers and combine with lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in oil. Add chicken and turn to coat. Arrange chicken on a rack in a broiler pan. Broil until browned and cooked through, 10 to 15 minutes per side. If chicken browns too quickly, lower oven rack and continue cooking until done.
Reply:Lemon-Rosemary Grilled Chicken:





35 min 15 min prep


4 servings





4 boneless chicken breasts


2 tablespoons dijon-style mustard


1/4 cup coarsely chopped fresh rosemary


1/4 cup fresh lemon juice


1 tablespoon dark brown sugar


4 cloves garlic, finely chopped


3 tablespoons extra-virgin olive oil


1/2 teaspoon salt


pepper





In large bowl, combine mustard, rosemary, lemon juice, sugar, oil, garlic, salt, and pepper to taste.


Add chicken.


Toss to coat.


Cover.


Set aside for at least 30 minutes or refrigerate up to 2 hours.


Grill over medium heat, about 8-10 minutes a side.


Watch carefully.
Reply:Try out the sites below:
Reply:Visit this site and take your pick! http://www.cooks.com/rec/search/0,1-0,ch...