Featuring a classic blend of lemon, garlic, and rosemary ... skillet over medium-high heat. Remove chicken thighs from the bag, allowing excess marinade drip off before transferring to another ...

You'll Love This Lemon Rosemary Chicken Overview ... I usually use a 12-inch cast iron skillet. Pour the marinade on top, tossing the chicken and potatoes to evenly coat. Then, pour the chicken ...

When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6. Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray ...

That's exactly why I love a good one-dish dinner. My parents first introduced me to the recipe for Lemon-Rosemary-Garlic Chicken and Potatoes a few years ago and it's since become a family favorite.

to conjure a fresh summer meal of chicken breasts flavored with rosemary and a hint of honey. Add rosemary twigs to marinate. Rub ginger-garlic paste, salt and lemon juice into the breast pieces. Let ...

Add the rosemary and lemon zest and finely chop everything ... (If you have time you can leave the chicken to marinate in the fridge for up to 24 hours.) Heat a large non-stick frying pan with ...

The simplest way is simply to soak the chicken pieces in olive oil, lemon juice ... I sometimes add fennel seed to the basic marinade, rosemary spikes and a little garlic. Other times I use ...

Pour in the chicken stock, add the rosemary, tomatoes, capers, juice from 1 lemon, and the lemon slices; lower heat to a simmer. Cook until the sauce is reduced; about 20 minutes. Serve.

This dish is a favourite in our busy family house mainly because it’s so quick to put the marinade together with the chicken. We get it ready the day before, then just pop it in the oven.

In a large bowl, whisk together honey, lemon juice, thyme, black pepper and salt. 2. Preheat the grill to medium heat. 3. Place the chicken breast in a bowl with the sauce and let it marinate for 15 ...