Quick Garlic Roast Chicken With Rosemary & Lemon |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a Rachael Ray recipe. It really is very easy and very flavorful. I should note that I didn't use the lemon zest (husband isn't a fan of citrus flavor on meat), I only had dried rosemary, so I just used less,and I placed a quartered onion in the dish. That being said, this was still very good. I served it up with some asparagus and mushroom flavored rice. Everyone ate, even my two year old. If you don't like white meat, try chicken thighs. Ingredients:
2 1/2 lbs boneless skinless chicken breasts, cut into large chunks |
6 garlic cloves, crushed |
3 tablespoons fresh rosemary, stripped from stems (i used approx. 1 tbsp. dried and sprinkled a little more on top.) |
3 tablespoons extra virgin olive oil |
1 lemon, juice and zest of |
1 tablespoon montreal seasoning (i sprinkled a little more on top.) or 1 tablespoon coarse salt & pepper (i sprinkled a little more on top.) |
1/2 cup dry white wine or 1/2 cup chicken broth |
Directions:
1. Preheat oven to 450 degrees.
2. Cut chicken into large chunks. (I used 4 breasts and cut each one into three pieces.).
3. In a 9x13 baking dish put the garlic, rosemary, extra-virgin olive oil, lemon zest, and seasoning.
4. Add chicken and toss to coat.
5. Place in oven for 20 minutes.
6. Add wine & lemon juice and combine with pan juices.
7. Return to oven and turn oven off.
8. Let stand for 5 minutes longer, then remove chicken from oven.
9. Spoon pan juices over chicken and serve.
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