Got a chicken and 15 minutes to spare? Then try our delicious rosemary chicken! If you’re in the mood for tender chicken in a creamy and aromatic sauce, this recipe is perfect for you. Simply combine all the ingredients in one pot, and the oven takes care of the rest. It is, in so few words, easy, quick, and perfect for a relaxed evening.
Creamy, Aromatic, Delicious: How to (Easily) Make Our Oven-Baked Rosemary Chicken
As someone who loves to cook, I sure do hate to deal with huge piles of dirty dishes every day. Pots, pans, spatulas and the like pile up in my small sink, and on some days, I honestly feel like I spend more time washing dishes than cooking. That’s why I love one-pot meals. I throw everything I need into one pot, and a delicious dinner is ready not long after. Plus, after the meal is throoughly enjoyed, all I need to dis the one pot and a few dishes. It maximizes pleasure and minimizes post-meal-pre-washing dread. But this rosemary chicken recipe isn’t just good because it causes less washing up. It also tastes simply divine: It is both aromatic and creamy. In no uncertain terms, this recipe makes for a feel-good dish through and through.
To prepare the rosemary chicken, you only need 15 minutes. After that, everything goes into the oven, simmers away, and a little later you can enjoy a delicious meal. As with so many recipes, you can adapt this one as you like. It tastes especially good if you add a few beans to the pot, as they bring both a buttery taste and a velvety texture to the whole ordeal. The blue cheese enhances the otherwise rather mild dish with spicy notes and provides an intriguing saltiness. But you can safely omit both or replace them with potatoes, pasta, and some milder soft cheese if that’s where your stomach wants to take you.
Another reason why the rosemary chicken is so perfect: If you decide to use the beans, you don’t need any more side dishes. It’s a meal all-in-one too! We wish you good eating!
If you still find yourself needing more ways to switch up your chicken dinner, check out (some of) our other poultry-heavy recipes: pollo peruano (Peruvian-style chicken), chicken and rice skillet with vegetables, and slow cooker BBQ pulled chicken.
Rosemary Chicken
Ingredients
- 1 whole chicken or 4 chicken breasts
- olive oil for greasing
- 2 garlic cloves
- 1 stalk leek
- 3 sprigs rosemary
- 1 cup hard cider
- 1 can (14 oz.) canned cannellini beans optional
- salt & pepper
- 1 oz blue cheese
- 3 tbsp sour cream
- 2 tbsp parsley
Instructions
- Preheat your oven to 350°F.
- If using a whole chicken, cut it into 6 pieces.
- On the stove, heat some olive oil in an oven-safe dish and brown the chicken evenly on all sides.
- Meanwhile, peel and finely slice the garlic and leek.
- Add the garlic, leek, and rosemary sprigs to the chicken and sauté briefly. Now, deglaze with the hard cider, (optionally) add the beans along with their liquid, and season generously with salt and pepper.
- Transfer the dish to to the oven and cook for about 45 minutes, or until the chicken is tender.
- Afterwards, return the pot to the stovetop and stir in the cheese and sour cream. Simmer for a few minutes, remove the rosemary sprigs, and sprinkle with fresh parsley before serving. Enjoy!