Grilled Rosemary Chicken – a delicious recipe with chicken meat, lemon juice, garlic, rosemary, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Chop the chicken into smaller pieces.
2
Season with salt and pepper and chop the rosemary.
3
Put the chicken into a bag or a bowl together with all other ingredients except for olive oil.
4
Knead the bag by hand (or if using a bowl, mix ingredients well).
5
Leave for a half day in the fridge.
6
Put olive oil into a pan, heat and fry the chicken on medium heat making sure not to overlap the chicken.
7
When one side has browned, turn the chicken and cook the other side on low heat with the lid on.
8
After the chicken has cooked through, remove the lid and turn up medium or high heat to brown and make the chicken crispy.
9
Put the chicken on a warm tray and pour over the rest of the olive oil from the pan.
10
It's ready to eat!
206
kcal
Calories
11
g
Fat
3
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 300 g boneless chicken meat, 1 Tbsp lemon juice, 1 tsp grated garlic, 1 Tbsp chopped rosemary, and more.
Yes, Grilled Rosemary Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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