#TMCKitchenSeries: Garlic Rosemary Chicken

One of my mom’s helpers has been with her for more than five years already. She was 17 years old at that time and knows nothing in the kitchen. She can’t even cook scrambled egg. With enough patience, she turned into one of the best cooks my mom ever had. One of the favorite dishes she likes to cook is Garlic Rosemary Chicken. Since it is love month and I was looking for a simple recipe to cook for our V-Day Dinner, I decided to make one too.

I don’t have the guts to use one whole chicken – yet. I was scared I might not be able to cook it well until the inside. So I just used chicken breast and cut it into thin strips to make sure it gets cooked. Plus, it minimizes baking time too.

After cutting the chicken breast into thin strips, I seasoned it with salt, pepper, (lots of) rosemary and dried thyme. I don’t have time to look for fresh ones in Centris since I wasn’t able to wake up early so I settled for the McCormick ones. Anyway, it still turned out well.Garlic Rosemary Chicken 3

After seasoning, place it in a baking dish or pan. I just used the cookie pan since it is bigger. Drizzle it with olive oil and add garlic on top. Don’t forget to arrange veggies on the sides too. Garlic Rosemary Chicken 2I really love how this recipe turned out. And yes, my kitchen smelled really good, I can’t wait to munch on it. I was glad that my husband appreciated it and liked his dinner.  However, there are still areas I need to improve on. I got a bit excited with rosemary that I may have sprinkled a lot. My advice: take it easy when seasoning your chicken.

Garlic Rosemary Chicken 1

So, here you go. Sharing with you our yaya’s recipe of Garlic Rosemary Chicken, with my own twist, of course. 

Garlic Rosemary Chicken Breast
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  1. Chicken Breast
  2. Minced Garlic
  3. Dried Rosemary
  4. Dried Thyme
  5. Salt and Pepper
  6. Thinly-sliced carrots and potatoes
  7. Green peas (optional)
  1. 1. Thinly slice chicken breast then rinse it after.
  2. 2. Preheat the oven to 220 degrees Celsius.
  3. 3. Rub the chicken with rosemary, thyme, salt and pepper. Then sprinkle garlic on top.
  4. 4. Place the cut veggies on the side.
  5. 5. Drizzle with olive oil.
  6. 6. Place it inside the oven and bake for 20 to 30 minutes until chicken is cooked.
  1. You will notice that the chicken will shrink during baking time. Check occasionally if the chicken is cooked already.
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  1. Mecheel Casenas

    February 21, 2015 at 4:40 am

    My family loves chicken, will save this recipe… šŸ™‚ thanks for sharing..

  2. makingworkingmomswork

    February 21, 2015 at 12:57 pm

    will keep this in mind on my next adventure at the kitchen

  3. MMIA: Momma Missing in Action | The Momma Chronicles

    February 22, 2015 at 1:40 am

    […] to cook dinner and prepared Cheesy Bacon Baked Potatoes, Garlic Rosemary Chicken (get the recipe here) and baked Moist Chocolate Cake. My eldest helped me out in the baking process, so you can just […]

  4. Mr. Jacob's Mom (@MrJacobsMom)

    February 22, 2015 at 3:12 am

    Yummy!!! I love chicken talaga, but can’t eat it because my son has allergies (breastfed). We used to do rosemary chicken, haven’t thought about putting garlic into the mix!

  5. Mamanee San Luis

    February 22, 2015 at 10:03 pm

    I seriously can smell that dish from here…rosemary and thyme such a wonderful combination to tickle the sense of smell! Thank you for sharing this recipe!

  6. Arge

    February 23, 2015 at 1:36 am

    Thank you for sharing this recipe, Ayi šŸ™‚ I might try it with the chicken tenders that we have for this week šŸ™‚

  7. sarah tirona

    February 23, 2015 at 1:41 am

    we do this all the time but with marble potatoes instead of carrots. super yummy! šŸ™‚

  8. MrsMartinez

    February 23, 2015 at 6:39 am

    This is a fuss-free recipe! Thanks for sharing!


  9. Kit Kat

    February 23, 2015 at 3:15 pm

    Thank you so much for sharing this recipe! Will try this sa weekend.
    Unlike you, I’m more comfortable using 1 whole chicken. Mas sanay ako mag roast pag ganun. hehe

  10. Kristina Villa

    February 26, 2015 at 6:41 am

    I’ve worked with chefs in my past corporate life and one thing I learned from them is to go easy when using dried herbs because they’re more concentrated than fresh ones. Doesn’t feel nice when our hubbies appreciate our cooking. šŸ™‚

    1. Ayi

      February 26, 2015 at 12:12 pm

      That’s what I noticed too. Hehehe. Kaya the next time I’ll use herbs, I’ll take it easy :)) Thanks for the tip šŸ™‚

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