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Home Recipes Chicken Recipes

Baked Garlic Rosemary Chicken Recipe

This Baked Garlic Rosemary Chicken Recipe is one of the tastiest versions of Rosemary Chicken. We all know that this dish smells good because of rosemary, what we have here is a special recipe that adds more flavors making this dish smell and taste good at the same time. Rosemary is a type of shrub…

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By: Vanjo Merano 2 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

This Baked Garlic Rosemary Chicken Recipe is one of the tastiest versions of Rosemary Chicken. We all know that this dish smells good because of rosemary, what we have here is a special recipe that adds more flavors making this dish smell and taste good at the same time.

Baked Garlic Rosemary Chicken

Rosemary is a type of shrub belonging to the same family as mint. It is well known for its aroma. This characteristic makes this herb in-demand for many kinds of dishes in different cuisines. This Baked Garlic Rosemary Chicken requires fresh rosemary. This herb is best when used as fresh as possible, but dried rosemary can be consumed as a substitute.

I like this dish because it has a good combination of taste and aroma. It is also a complete meal in itself because we have the chicken as the main dish and the potatoes on the side. The outcome of this Baked Garlic Rosemary Chicken Recipe is best paired with Sauvignon Blanc or Pinot Noir. I also have a potato version for this recipe. I call it Roasted Garlic Parmesan Red Potato.

Try this This Baked Garlic Rosemary Chicken Recipe and let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Baked Garlic Rosemary Chicken Recipe

This is a recipe for Baked Garlic Rosemary Chicken
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
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Ingredients

  • 1 1/2 lbs. chicken cut into serving pieces
  • 1 lb. red potatoes
  • 2 tablespoons chopped fresh Rosemary
  • 2 tablespoons minced garlic
  • 2 pieces lemon
  • 3 tablespoon olive oil
  • Water for boiling the potato
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder

Instructions

  • Boil the potatoes for 8 minutes. Remove from the pot and let cool.
  • Slice the potatoes into quarters. Sprinkle some garlic powder and then set aside.
  • In a bowl, combine garlic, rosemary, 1 tablespoon olive oil, juice of 2 lemons, salt, and ground black pepper. Mix well.
  • Combine the rosemary mixture with the chicken. Make sure that the chicken is coated with the mixture equally. Marinate for 30 minutes.
  • Heat a frying pan and then pour-in remaining olive oil.
  • Pan-fry each side of the chicken for 4 to 6 minutes.
  • Preheat oven to 425 degrees Fahrenheit.
  • Arrange chicken and potatoes in an oven-proof tray.
  • Bake for 30 to 40 minutes.
  • Remove from the oven, and then serve.
  • Share and enjoy!

Nutrition Information

Serving: 4g
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Michele says

    Posted on 2/18/19 at 7:24 am

    Can this recipe be prepared ahead of time and then baked later?

    Reply
    • Vanjo Merano says

      Posted on 3/2/19 at 7:28 am

      The chicken can be marinated ahead of time. You may put it in a freezer for up to 3 weeks before cooking. It is ideal to cook fresh veggies.

      Reply

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