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Garlic Roast Chicken with Rosemary and Lemon Recipe

Garlic Roast Chicken with Rosemary and Lemon

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (498)

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Average Rating:

Total Reviews: 498

Showing 31-40 of 498

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  • on August 21, 2011

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    I made two modifications, first off I have marinated the chicken for few hours and grilled it for couple of minutes to get nice grill marks, other than that I have followed the receipe fairly closely but using red wine (didn't have white open.

    The chicken was good, tender and had decent taste, however the sauce was mostly sour and the flavour left lots to be desired.

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  • on August 05, 2011

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    Very tasty and so easy to prepare. I think it would be terrific served like a Greek pita with tzaziki sauce, yum. Look forward to making again maybe with an Italian or Mexican twist.

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  • on August 02, 2011

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    This was a quick and easy recipe. I used about half of the rosemary and cut back on the amount of chicken just a bit. I used the wine. I feel that this recipe lacked a ton of flavor. I added salt and parmesean cheese at the end for taste, but feel like marinating the chicken next time may help with flavor and add some moisture.

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  • on July 18, 2011

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    This recipe was easy to make, and it didn't take long. I used rosemary from my spice rack instead, and next time I will use less. I used white cooking wine instead. I will omit the zest next time. Other than this, the chicken was tasty.

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  • on May 22, 2011

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    Very easy to cook.ilovet,

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  • on May 21, 2011

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    This was WONDERFUL! I especially liked that I could manipulate the chicken fat, seeing as how I am a picky meat eater. I also cooked at 375 at a longer time limit, I used wine (pinot grigio instead of chicken broth and it turned out wonderful YUM! My favorite dish so far

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  • on April 17, 2011

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    Quite good .. but I think I'll brown the chicken first, then bake. I over cooked it a bit as I thought it wasn't done. Didn't make the sauce, but would make the dish again.

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  • on March 16, 2011

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    Very easy, very tasty!
    I cooked mine at a lower temperature (375 for longer, as I was roasting potatoes at the same time. The chicken was moist and wonderful. I was worried about drying it out if I had cooked it at the high temperature it called for.
    I didn't use wine or broth and it still turned out amazing (I won't bother adding it next time either. Next time I'll use slightly less rosemary, and I think I might try browning my chicken a little. I used boneless, skinless chicken breasts. I used montreal seasoning.

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  • on March 16, 2011

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    cut down on the rosemary, waytoo much.
    chicken broth, not wine.

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  • on March 03, 2011

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    Great simple recipe. My husband is very picky and even he enjoyed it. His exact quote: "Mmmm, lemony fresh!" That pretty much sums it up.. A bit on the dry side, however, that may have been my fault, still learning the culinary ropes here! Can't wait to make this again though. =

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