Rosemary chicken is one of our kids’ favorite meals. This recipe is rooted in my passion for chicken and the memories of my mom’s routine after-church Sunday dinner.
Make this meal and feed 6 to 8 people for well under $15. Read on and you too will be hooked, it’s a sure bet!
What is this?
My recipe for rosemary chicken is a simple yet flavorful family meal that can be put together in minutes. Thanks to the braising process, you simply let it finish off in the oven.
Perfect for a Sunday dinner, rosemary chicken is a great meal for the best company in town: your family.
I have my mom to thank for this particular recipe. She’s been gone for over 30 years now but the love she put into her dishes still lingers on my palate and on my soul. I’d give anything if she was here to taste this rosemary chicken recipe.
What’s in it
I merely modified a few things from my mom’s basic recipe. She used only flour, salt, and pepper and put it all together in her big cast-iron skillet.
I add some lemon and herb and allow this to finish in a hot oven. Aside from getting my chicken at the grocery store instead of our own farm-raised birds, very little is different about this rendition of my mom’s dish.
You’ll notice that the word “fresh” a lot with the ingredients for this rosemary chicken. That’s no coincidence.
Always use the freshest ingredients you can find, for any recipe. The results will pay off in spades.
Substitutions and variations
You can use any herb you want for this rosemary chicken. If you don’t have fresh herbs, you can use dried ones from you pantry. Some other options can include:
- Sweet basil
- Italian seasoning
To make this a gluten-free recipe, use almond flour instead of the regular flour.
When it comes to the poultry, it’s always best to know your source. If you can’t raise your own or get it from a farmer, look for free-range and organic. The price is higher but you get so much more for your money. And, it’s healthier.
How to make it
(Complete recipe is found below.)
Start by patting the poultry dry, using a paper towel. Be sure to use hot soap and water to wash your hands and any surface that is in contact with the chicken. This will help keep everyone safe by preventing a food-borne illness.
You’re going to start by preparing the flour and egg wash to dredge each piece. You’ll be using three bowls and you want each of them to be big enough for a piece of chicken to fit.
- Combine the lemon juice, lemon zest in a small dish, add the finely chopped rosemary. In another bowl add two eggs and beat them together. Then combine the flour and salt and pepper in a third bowl.
- Divide the flour mixture in half and place in two bowls. In the third bowl, combine the egg wash with the rosemary and lemon mixture. Stir the liquid ingredients well.
Now, it’s time to dredge the meat.
How to dredge chicken
Dredging is what you do to put a coating of flour or something similar such as breadcrumbs on chicken and other meats before frying.
Think of dredging as a DRY –> WET –> Dry Sandwich.
The egg will act as a binding agent to help ensure that the seasoned flour will stick to each piece.
- Place a piece of chicken in the first bowl of seasoned flour. Turn it over and evenly coat all sides.
- Then dip it in the lemon and herb-flavored egg wash. Next, lift it out of the egg wash and let it drip back into the bowl for a bit.
- Then coat with a second layer of seasoned flour.
- Place the dredged chicken on a baking sheet.
Learn more about dredging in this article about the standard breading process.
After you have the dredging is complete, you’re going to give each piece of chicken a brief bath in a skillet of hot oil.
- Brown each piece evenly, about 3-4 minutes on each side. Work in batches if necessary to avoid crowding the skillet during this part of the process. Allow the meat to drain on a brown paper bag and be super careful not to burn yourself@
- Return the browned meat to an oven-safe skillet and add some white wine to the skillet. Place in a hot oven preheated to 375°, uncovered. Allow the dish to finish cooking for 45 to 50 minutes or until the juices run clear.
Pro Tip: Bake the chicken in the oven uncovered. This will prevent the breading from falling off due to steaming.
To keep things safe, cooked chicken should always be cooked to a minimum internal temperature of 165°.
What to serve with this
Make gravy with the pans sauce
The lemon and wine reduction gradually mixes with the coating of the chicken as it bastes in the oven. This results in a luxurious and velvety gravy.
This flavorful gravy is perfect to slather over the warm chunks of the rosemary chicken or a few squares of crispy brown potatoes. Be sure to read the notes in the recipe card to find out how I make the gravy to go with this dinner!
Common questions about this recipe
Make this crispy leftover chicken and shells. It’s another favorite family meal at our house.
More easy chicken recipes
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- 1 whole chicken cut into 8 pieces
- juice from 2 lemons
- 2 eggs
- 2 sprigs fresh rosemary stems removed and finely chopped, plus more for garnish
- zest from 1 lemon
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup dry white wine
- ½ cup vegetable oil
- Preheat oven to 375 degrees F.
- Combine flour, salt and pepper and then divide in two shallow dredging bowls.
- In a third shallow dredging bowl, beat the two eggs and then combine and stir lemon juice, lemon zest, and rosemary. Dredge each piece of poultry and then place on a baking sheet.
- Meanwhile, place oil in large oven safe skillet and heat on medium-high setting.
- Place the meat in the skillet, a few pieces at a time if necessary to avoid crowding. Brown each piece evenly, about 3-4 minutes per side. Allow the meat on a paper bag. Discard oil from skillet and return poultry to the pan. Add wine to skillet and place in oven.
- Allow chicken to finish in the oven, uncovered, about 45-60 minutes until juices run clear and internal temperature of chicken is 165 degrees F. Garnish with additional rosemary, if desired.
- Check the chicken after 20-30 minutes in the oven. Add more wine if necessary.
- At the end, remove the poultry from the Dutch oven and reserve the drippings to make a delicious gravy.