Rosemary Lemon Chicken – a delicious recipe with chicken stock, butter, salt, garlic, pepper, lemon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350F
2
SEASON CHICKEN WITH SALT,PEPPER AND GARLIC POWDER
3
Place chicken pieces in a cooking dish
4
Pour 1/2 cup of chicken stock in cooking dish
5
Cut 1 lemon in half set the other aside for later.
6
Use the other half and cut 4 slices in half and place on each piece of chicken.
7
Gently pull apart some Rosemary sprigs and spread some on all pieces of chicken.
8
Put 2 tablespoons of butter and place the cooking dish in the oven covered for a half hour, then uncover the chicken and leave in the oven for another 35-45 min.
9
Pour the chicken stock out and put aside
10
Once you've taken the chicken out pour a little of the stock over the chicken and set on serving plate.
668
kcal
Calories
35
g
Fat
9
g
Carbs
80
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 8 ingredients. The key ingredients include: 1 can chicken stock, 1/2 stick of butter, 1/3 tsp of salt, 1/3 tsp of garlic, and more.
Yes, Rosemary Lemon 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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