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Red Fork Chicken Roasting Seasoning Sauce Rosemary -- 8 oz

Red Fork Chicken Roasting Seasoning Sauce Rosemary

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Red Fork Chicken Roasting Seasoning Sauce Rosemary -- 8 oz

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Red Fork Chicken Roasting Seasoning Sauce Rosemary Description

  • With White Wine and Lemon
  • Just Add Chicken

This rosemary, garlic and lemon-spiked sauce transports roast chicken to the finest bistro. Simply brown the chicken in the oven, add the sauce and you're on your way. Serve this with steamed potatoes or pasta to enjoy every drop of the amazing pan juices.


Rosemary Roasted Chicken

2 pounds bone-in skin-on chicken pieces (such as breasts, legs, thighs)

1 Tbsp olive oil

1 Pouch Red Fork Rosemary Chicken Seasoning Sauce


1.  Preheat oven to 400 F. Put chicken pieces in a single layer in 13 by 9-inch baking dish. Brush with oil.

2.  Roast in preheated oven until golden, about 40 minutes.

3.  Pour Rosemary Chicken Seasoning Sauce evenly over top. Return to oven until chicken juices run clear, about 10 minutes.


Variation: Substitute 6 boneless skinless chicken breasts. Reduce cooking time in step 2 to 20 minutes.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup (60 g)
Servings per Container: About 4
Amount Per Serving% Daily Value
Calories from Fat30
Total Fat3.5 g6%
   Saturated Fat0 g2%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium630 mg26%
Total Carbohydrate4 g1%
   Dietary Fiber0 g2%
   Sugars less than1 g
Protein less than1 g
Vitamin A4%
Vitamin C15%
Other Ingredients: Lemon juice from concentrate, chablis wine (may contain sulfites), roasted garlic, roasted onion, expeller pressed canola oil, parsley, salt, extra virgin olive oil xanthan gum, black pepper, rosemary and thyme.

Pouch not intended for microwave use.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Pesto-Stuffed Chicken

Between pasta, pizza and baguettes, pesto has had a long love affair with carbs. But it’s about time the fresh green sauce sees other people, including those on a low-carb or gluten-free diet. Enter: pesto-stuffed chicken. Made from fresh cilantro, shredded coconut and pistachios, you get a pesto that’s unlike any you’ve had before. It’s fresh, sweet and completely satisfying. So you won’t miss those noodles for one minute.

Overhead View of Dinner with Pesto-Stuffed Chicken and Vegetables on Blue Plate and Table |


4 whole chicken breasts
4 garlic cloves
2 bunches cilantro
1 jalapeno pepper
3/4 cup unsweetened shredded coconut
3/4 cup pistachios, unshelled
1/2 cup olive oil, divided
3 Tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. sea salt
1/4 tsp. black pepper


1. Preheat oven to 375 degrees F.

2. In a food processor, combine cloves, cilantro, jalapeno pepper, coconut, pistachios, 1/4 cup olive oil and lemon juice. Process until smooth.

3. Using a sharp knife, cut into chicken breasts but do not cut all the way through. Fill the pockets with pesto mixture.

4. Season both sides of chicken breasts with other 1/4 cup olive oil, plus garlic powder, onion powder, black pepper and sea salt.

5. Place chicken breasts in a baking dish and bake 25 minutes, or until chicken is cooked through.

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