Lemon Garlic Rosemary Roast Chicken
Lemon Garlic Rosemary Roast Chicken Looking for a delicious dinner, but not looking to spend more than an hour in the kitchen. Well I have the perfect recipe for you. My simple quick and easy lemon garlic rosemary roast chicken has immense flavor and only requires the usage of simple ingredients, such as fresh lemon juice, garlic, rosemary, and italian seasoning just to name a few. Oh, and did I forget to mention this lemon garlic roast chicken is juicy and tender.
Lemon Garlic Rosemary Roast Chicken Full Recipe:
Creamy Lemon Chicken Recipe
Quick and Easy One-Pan Creamy Chicken Recipe
INGREDIENTS
3 boneless chicken breasts
Salt
Black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic
1 cup chicken broth
1 cup heavy cream
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp dill
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Four Herb Crusted Roasted Chicken Recipe
Chicago Monogram Designer Center Chef Jon Liddell shares his four herb crusted roasted chicken recipe for your Sunday dinner, easily made in our five-in-one wall oven with Advantium technology. Learn more about the Monogram five in one wall oven and the rest of our luxury appliances at #elevateeverything
Four Herb Crusted Chicken Recipe
Ingredients:
½ cup sour cream
2 teaspoons mustard
1 teaspoon garlic puree
½ tablespoon rosemary
½ tablespoon thyme
½ tablespoon parsley
½ tablespoon oregano
½ teaspoon salt
½ teaspoon fresh ground black pepper
1 cup grated Parmesan cheese, and additional 1/2 cup
6 boneless chicken breasts, about 5 oz each
Preparation:
1. In a medium bowl, mix together the sour cream, mustard, garlic, salt, pepper, 1 cup Parmesan cheese, and herbs.
2. Place the chicken breasts evenly into a glass 9x13 pan and spread the sour cream mixture on top of the chicken.
3. Sprinkle with the remaining Parmesan cheese and place the dish onto the metal bake tray inside the five in one oven.
4. On the LCD screen select precision cooking, then select custom and set the time to 12 minutes and press set,
5. For the power levels set the upper to 10, the lower to 8, the microwave to 1, and the convection to 10, then press set and start.
6. When the cook time has ended remove the chicken and let rest 5 minutes before serving.
The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101
Chicken breast doesn't need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank Proto teaches you how to make a perfectly succulent chicken breast on this edition of Epicurious 101.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Read More: Our All-Time Best Chicken Breast Recipes
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Biba Clark
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lauren Pruitt
Audio: Kurt Pierce
Production Assistant: Emmanuel Dominguez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Chicken Breast 101
0:25 Chapter One - Prepping The Chicken
2:09 Chapter Two - Cooking The Chicken
6:13 Chapter Three - Making The Pan Sauce
10:11 Plate and Taste
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Herb Crusted Chicken
Chef Jon Bonnell from Bonnell's Fine Texas Cuisine prepares a stress-free chicken dinner.
Herb-Crusted Chicken Breast with Cheese Sauce
*Ingredients*
*Recipe*
Preheat the oven to 400 degrees F/200 degrees C.
Put the breadcrumbs in your food processor.
Break the rosemary leaves from the sprig and add them to the food processor.
Add fresh coriander, fresh parsley, coarse salt, and the olive oil.
Pulse until you make herb breadcrumbs, then transfer to a large plate.
Heat about 1 teaspoon of vegetable oil in a skillet.
Lay the chicken breasts in it, season with salt, and cook it for about 3 minutes per side.
Lay the chicken breasts on your chopping board and coat each one with honey, using a silicone brush.
Cover them with herb breadcrumbs as well, then transfer them into a baking pan.
Roast for 25 minutes.
Meanwhile, heat the remaining vegetable oil in a saucepan.
Add the red onion and stir.
Add the butter and cook the onion in butter and oil mixture until it softens.
Season with salt.
Add the heavy cream.
Crush the garlic and add it to the saucepan.
Add the coriander, mozzarella, and the turmeric.
Mix and cook until the sauce thickens.
Serve the herb crusted chicken breasts with cheese sauce and, if you want, some salad.
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