I love a strong lemony taste, but if you don't you might cut back on the lemon or put the lemon on top of the rosemary, so that all the lemon doesn't touch the chicken. Yes, I think both the rosemary and garlic "cut" the lemon taste

How do you think I could do this without a crockpot? It really sounds delicious.

I think you could just do it in the oven - but it might not be quite as juicy.

Ok, I've got my chicken, lemons, garlic, and rosemary!!! Sometime in the next few days I'm fixing this!!! I'll let you know what I think after I fix it!!

I think it would dry out, don't you? I have to find out what kind of cooking is going on inside the crock pot, and then see if I can duplicate it. Or..I can buy a crockpot.

You were right Gayle. I can do it in the oven.

Crock Pot/slow cookers use moist heat. Because the pot is kept closed and there is water/liquid in the pot, physics won't allow the temperature inside the pot to rise above the boiling point of the liquid, so you can put everything your recipe calls for into the cooker, turn the thing on, and forget about it all day. The long cooking times also mean that you dont have to worry about taking it out at a specific time (a little extra time won't make much of a difference). Of course, you could do the same thing in your oven by putting meat in a cooker, covering it, setting the temperature low and leaving it in all day, but a crock pot is much more effecient/easier.

I might have to add a liquid. What do you think?

I think I would put it in an oven bag when doing it in the oven. Then I think it would be about the same as the crockpot. I don't think you use any water in oven bags, but I"m not sure.

I finally got this cooked and it was delicious!!! My husband really, really liked it and he told me that it's something that he'd really like to have again!! Thanks so much for the recipe, Gayle!!!

That's great Diana! Lindsey's was good too.

Glad to hear this Diana - it's so easy!! Well, except for pulling off the skin before cooking. I just love things I can pop into the crockpot and forget till it's time to eat. I'm a lazy cook!

Okay, it tired cooking this in the oven, at 350F for 1-1/2 hours. It cooked fine, and was very good, however, not as flavorful as expected. I used the fresh rosemary which is an herb that I really love. I cooked it a Pampered Chef clay roster with a clay lid. The clay held the moisture in, so the chicken definitely wasn't dry at all.

I think the problem was that the short cooking time did not allow for the flavors to really penetrate the meat. Doing this in a crock pot would have yeilded a much better result. Next time, it's the slow cooker!!!

Another thing I thought of doing is to try blending lemon juice, minced garlic and rosemary and using it as an overnight maranade for skinless chicken breasts & grilling them the next day. I may try this as well. They have a rosemary lemon chicken breast at Johnny Carinos that is pretty good.

Oh Oh! I think that would be GREAT! I think I'll try that too!!!