Rosemary & garlic chicken

Rosemary & garlic chicken

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(19 ratings)

Prep: 50 mins - 1 hr


Serves 4
Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal744
  • fat50g
  • saturates15g
  • carbs5g
  • sugars0g
  • fibre0g
  • protein57g
  • salt0.89g
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  • 8 chicken thighs, skin on
  • 1 tbsp seasoned flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 head garlic



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 3 large stalks rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 300ml dry white wine


  1. Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).

  2. Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

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Comments, questions and tips

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11th May, 2014
I must have gone wrong somewhere as I wasn't keen on the result of this recipe. I'm a beginner with this cooking lark so followed it to the letter. The chicken was quite dry and couldn't taste any garlic at all. The white wine completely evaporated and I was left with a black mess at the bottom of the pan. I'd simmered it on the lowest heat but just seemed to be burning the garlic. It was edible and ok for me and my partner, just wouldn't be a dinner party meal!
22nd Nov, 2012
I make this all the time! but I don't like it with the Rosemary so its just super garlicy :)
4th Oct, 2012
I cooked this for friends and it was gorgeous. Chicken so juicy it just falls off the bone, and full of flavour too. I didnt stick to a tbsp flour, I just poured a pile into the bottom of a pasta bowl with a bit of pepper too, so each chicken was well coated. I served with Angela Nilson's "creamy mash" also found on BBC Good Food and runner beans. I did think it might be a bit dry as it didnt look too saucy in the picture above, but the wine makes ample of sauce for the chicken, beans and mash with plenty left over too so nothing else is needed. Easiest most delicious chicken I've had in a long time!
17th Apr, 2012
Great recipe. Easy to do and even my fussy little girls loved it.
13th Sep, 2010
Very nice, added a dollop of creme fraiche to the sauce which was lovely.
25th Aug, 2010
This was easy to do and quite tasty and the family enjoyed it. I browned the chicken off but because it was simmering with the lid on the skin was soft rather than crispy (I prefer crispy). I served it with buttered tagliatelle and shredded and buttered cabbage. I may well do this again.
18th May, 2010
This was quite nice but not as tasty as I had hoped. I will add more seasoning next time I think.
22nd Apr, 2010
Used wild garlic from the garden - very subtle, but quite nice. Will do again.
8th Dec, 2009
Fantastic recipe, really simple but really tasty. My kitchen smelled divine while the sauce was simmering...
12th Oct, 2009
Simple and really tasty, a great week-night meal.


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