Traditional recipes

Rosemary chicken boulangere recipe

Rosemary chicken boulangere recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This dish makes an ideal simple but delicious winter supper that will be popular with the whole family. For a vegetarian option, remove the chicken and replace half the potato with sweet potato.

10 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 2 chicken breast fillets, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1kg Maris Piper potatoes, thinly sliced
  • 1 onion, sliced
  • 1 to 2 tablespoons chopped fresh rosemary
  • zest of 1 lemon
  • 300ml chicken stock
  • salt and pepper, to taste

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Preheat the oven to 200 C / Gas 6. Grease an ovenproof casserole dish.
  2. Heat the oil in a frying pan over a medium heat and cook and stir the chicken and garlic for 4 to 5 minutes.
  3. Place 1/3 potatoes in the dish, top with half the chicken, onion, rosemary and lemon zest, season. Lay another 1/3 of the potatoes on top and repeat the layers finishing with potatoes. Pour over the stock, season well and cover.
  4. Bake in the preheated oven for 45 minutes, removing the lid for the last 10 minutes until the potatoes are tender. Remove from the oven and serve.

See it on my blog

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Recipe Resolution A Culinary Adventure

Teaching myself to cook by preparing new recipes to try out on family and friends as often as possible. I am not a natural talent when it comes to cooking so this is truly a learning experience. I choose to use organic and locally grown produce as well as growing many of my own organic herbs and vegetables. Join me in my adventure as I prepare the great, the good, the mediocre, the bad and the ugly. Hopefully more of the former and less of the latter. :)

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  • 3 (450g) Red Royale potatoes, cut into wedges lengthways
  • 6 chicken pieces on the bone
  • 1 bunch Dutch carrots, trimmed, peeled 200 g baby carrots
  • 8 brussels sprouts, halved
  • 8 large garlic cloves
  • 1/4 tsp ground paprika
  • 2 tsp rosemary, chopped


Preheat oven to 200°C. Line a large roasting pan with baking paper. Arrange the potato over the base of the lined pan. Spray with olive oil spray. Bake for 15 mins or until light golden.


Add chicken, carrots, brussels sprouts and garlic to the potato in the pan. Spray the chicken and vegetables with olive oil spray and sprinkle with paprika and rosemary. Bake for 35 mins or until vegetables are golden brown and chicken is cooked through.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

Rosemary Chicken has stood the test of time. This baked delight, with its fragrant smell and delicious taste, has pleased many picky eaters.

It does not even take a lot to cook this meal. Any person, even an amateur cook, can make it in less than an hour.

I love making it on Sunday nights to feel like I am starting the week right. However, I also make it for lunch occasionally if I miss that savory and aromatic flavors.

I have no doubt that you&rsquoll have a great time following this recipe. You will really enjoy the process as the smell of fresh lemon and rosemary wafts through the air. Not to mention, there will a scrumptious meal waiting for you by the end.

How to make Baked Rosemary Chicken

  1. Prep for baking. Heat your oven to 400F. Coat a baking pan with cooking spray for later use.
  2. Fry. Generously season it. Using a nonstick pan over medium-high heat, cook the breasts until golden brown or for at least 25 minutes. Afterward, transfer to the prepared baking pan.
  3. Combine sauce mixture and bake. In a separate bowl, mix the following ingredients: minced rosemary, melted butter, minced garlic, chicken broth, and lemon juice. You can add more ingredients to get your desired taste. Pour the mixture in the baking pan together with the cooked breast. Bake it for 25 minutes or when preferred doneness is achieved.
  4. Serve. Spoon the sauce on top of the dish. Garnish then serve.

Rosemary Chicken variations:

  • Use thighs. If you want more fatty content, use thigh parts as they have higher amounts of fat.
  • Add cheese. Sprinkle some cheese on top of the breasts before baking. It can easily turn the sauce creamier and the meat more tender.
  • Garnish with lemon slices. To add a tangy flavor, finish the dish off with some lemon slices on the side. Let it seep with the sauce for at least five minutes before serving.

Fresh to Dried Rosemary Ratio:

There is a huge difference between using fresh and dried herbs. Utilizing dried ones means that you&rsquoll have to use less than that of the fresh variety.

With rosemary, one teaspoon of dried one is equivalent to 1 tablespoon of the fresh herb. Be careful with the herb as it has a strong flavor.

What to serve with Rosemary Chicken?

For a fancy and light dinner, pair this dish with the following recipes:

When baking for a hearty lunch, don&rsquot forget to have these on the sides:

How to store baked Rosemary Chicken?

This recipe can make anyone feel full. So, having leftovers isn&rsquot really shocking.

Cooked chicken easily spoils when not stored properly. Make sure to place it in a tight container and on top of your fridge.

Avoid letting it close with other raw meat. Consume for the next two days.

What Should I Serve With My Rosemary Chicken?

Roasted chicken is a great dish to serve during the holidays. It is ideal for serving a larger group of people, and it looks beautiful on the dining table. It is, however, a great choice for any weeknight meal.

When I make this chicken, I like to serve with basic sides to let the flavor of the chicken shine through.

For a starch side, I love the slow cooker baked potatoes, slow cooker mashed potatoes, or these potato cake with onions. The kids at the table will beg for seconds of my million dollar macaroni and cheese, but you can also tempt them with healthier foods by making my garlic parmesan asparagus spears or easy green bean casserole.


  • Preheat the oven to 375 degrees F (190.5 degrees C).
  • Mix together all the ingredients in a large bowl.
  • Place the chicken skin side up into large baking dish or baking sheet and scatter potatoes around it.
  • Bake uncovered for 1 hour or until chicken is crispy and cooked through (to 165 degrees F).


  • Potatoes: Yes, you absolutely can try this recipe with sweet potatoes. Keep in mind that the cooking time will have to be adjusted slightly, and that the general flavor will be sweeter than with Yukon potatoes.
  • Spices: Add a pinch of paprika, cumin or garlic powder for an even bolder flavor, but be aware that you should start small and work your way up since a little goes a long way. You can also drizzle some fresh lemon juice over the chicken and potatoes for an extra zesty kick.
  • Veggies: If you want to experiment some more with this recipe, you can add some vegetables to this main dish. I would recommend starting with other root vegetables or zucchini, but you can also add a few unpeeled garlic cloves on the side. Make sure that you keep an eye on the veggies that you add and adjust the cooking time accordingly to keep them from burning.


  • Serve: Don’t leave the chicken out for longer than about 2 hours without refrigerating it. If you leave the chicken out too long at room temperature it will start to grow bacteria that can make you sick.
  • Store: Put the Baked Rosemary Chicken and Potatoes into a sealable container or wrap them in plastic wrap and put them in the fridge. They will stay good for up to 3 days before you shouldn’t risk eating them.
  • Freeze: Always allow the chicken to cool down to room temperature before sealing it up or you’ll just store bacteria in with it. In the freezer, the chicken leftovers will last up to 4 months before you should toss it and start over.


According to the USDA, chicken is considered safe to eat when the insides reach 165 degrees F (73.8 degrees C). Always check the internal temperature of the chicken with a probe thermometer inserted into the thickest point to get an accurate reading.

Potato & Rosemary Boulangere

I found myself alone for dinner last week. The Princess was visiting her grandparents and Mr Grumpy, who moonlights as chief dishwasher in our house, was off doing something (supposedly) important. When considering what to eat, the crucial consideration became to limit any dirty dishes created to those that would fit in the dishwasher. This potato boulangere fitted the bill perfectly. Easy to prepare, minimal dishes and the perfect side dish. I had mine with oven roasted salmon.

This boulangere, otherwise known as a potato bake, is little more than sliced potatoes and onions that have been tossed with rosemary, salt and pepper, covered with chicken stock and slowly simmered in the oven until meltingly tender. It requires minimum effort but produces a dish suitable for the best of company. It is also very easy to adjust the size of the dish according to the number of mouths you are feeding. I allow one potato per person, plus a few extras if I am feeding notoriously greedy people.

If my potatoes are fresh with lovely, tight skins, I don’t bother to peel them. I just give them a good scrub before slicing them. I will peel them, though, if the skins are tired and rough. Much of the nutrition in potatoes is stored in and just under the skin, so try to keep the skins on if you can.

I serve this as a side dish with pretty much anything grilled fish, roast meat, chicken schnitzel. Anytime I can’t be bothered cooking an additional side, this goes in the oven. It could also be served as a vegetarian main with a side salad and some crusty bread to mop up the juices. Just substitute the chicken stock for vegetable stock, and maybe increase the amount of potato per person. I have on occasion used cream in place of some of the stock, which creates a richer dish.

Bake this in a gratin dish or shallow baking tray and the top layer of potatoes will go golden and crispy. I am quite partial to this layer, so invoke the cook’s prerogative and pretend that the rest of the family has the same amount that I do. If cooking this for one, you don’t have to share the crispy top. And best of all, you have minimal washing up.

Ingredients of Rosemary Chicken

  • 1 kilograms chicken breasts
  • 2 tablespoon rosemary
  • 3 tablespoon garlic
  • 2 tablespoon lemon juice
  • 2 tablespoon vegetable oil
  • black pepper as required
  • 1 tablespoon virgin olive oil
  • 3 tablespoon butter
  • 1/4 cup chicken broth
  • 1 tablespoon parsley
  • salt as required
  • rosemary leaves as required
  • 2 lemon slices

How to make Rosemary Chicken

Step 1 Wash and season the skinless chicken breasts

Wash the skinless chicken breasts and season them on both sides generously with salt and pepper. Put a large pan on medium-high heat, pour olive oil and sear both the sides for 3 to 5 minutes until golden brown.

Step 2 Preheat the oven and place the chicken in tray

Preheat the oven to 400 degrees Fahrenheit. Grease a baking dish with vegetable oil and transfer the chicken into the tray.

Step 3 Make the dressing for chicken

Prepare a dressing made of rosemary, garlic, chicken broth, lemon juice and parsley. Cover the chicken with this mixture liberally.

Step 4 Bake the chicken for 25 minutes in a preheated oven

Bake the chicken for 25 minutes. This time may vary according to the thickness of your chicken breast. When done, scrape the sauce from the bottom of the chicken and spread over it. Sprinkle with more parsley and decorate with rosemary sprigs and lemon slices.

Gordon Ramsay's Potatoes Boulangere

Tonight I tried for the first time Gordon Ramsay's Potatoes Boulangere. I saw this recipe on his TV show "The F Word." The picture above is how it turned out.

His commies used a Mandoline Slicer to get uniformly thin slices of potatoes, but I used a knife for the onion. You can use a knife or a slicer for both, but try to get the slices as even as possible.

• 1 liter chicken stock (roughly 4 1/4 cups, or just over a quart)
• 1 sprig thyme
• 2 sprigs rosemary
• 3 crushed cloves of garlic
• 2 garlic cloves, peeled and finely chopped
• 2 large onions, peeled and sliced
• 4 large Desiree potatoes peeled and finely sliced (on a mandolin if possible)
• salt & pepper
• olive oil

Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital oven)
Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain (remember, retain the chicken stock, not the herbs). Set aside.

Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.

Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Don’t forget to season each layer with salt & pepper as you go.
Pour the chicken stock from earlier over the potato mixture until it’s about 2/3rds full. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top. Bake in the oven for approximately 20 – 25 minutes or until soft and golden on top.