Rosemary Chicken - Low Carb

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This recipe came from my MIL, it is so simple and so delicious. Great for those low carbing. I often double the sauce ingredients, we pour it over the chicken & sides after its done.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Mix all ingredients in a small sauce pan and heat on med-low until butter is melted, stir and set aside.
  3. Place chicken skin side down in a baking dish (choose a baking dish that the chicken fits in snuggly).
  4. Pour the sauce over the chicken.
  5. Bake for 30 minutes.
  6. Turn chicken over, baste& bake 30 more minutes or until top is crisp& chicken is cooked through.
  7. Serve it with Rice& steamed veggies.
  8. If low-carbing just skip the rice, pour the sauce over the veggies, so good.
  9. I have made it with boneless skinless breasts, it's still good, we just prefer it this way (be sure and adjust the baking time).
  10. I have never substituted real garlic for the garlic juice and personally wouldn't, but you can try.
  11. BUT- If you have never tried garlic juice I highly recommend it, it is different than real garlic, it gives a wonderful flavor!
Most Helpful

3 5

This chicken was ok. It was easy to make (after I found garlic juice!) and looked very good. However, there was just too much rosemary in the sauce and that was really the only flavor we could taste.

3 5

My family liked this and ate all four chicken breasts that I cooked. Also, the chicken was very moist. However, we thought the dried rosemary kind of overpowered the other ingredients. Thanks for a quick and easy weeknight recipe, HeidiSue!

5 5

My family loved this! I am on a low carb diet and it's hard to find things that everyone can eat and like! I used Tapatao hot sauce in place of the Tabasco and two cloves of garlic minced. It was soooo good. No Leftovers tonight!