Tuesday, November 17, 2009
Garlic Roast Chicken with Rosemary and Lemon
From Rachel Ray 30 Minute Meals
2 1/2 lbs boneless, skinless chicken breasts cut into chunks
6 garlic cloves, crushed (I used bottled)
3 TBS fresh rosemary leaves stripped from stems
3 TBS extra virgin olive oil
1 lemon, zested and juiced (I used bottled)
1 TBS grill seasoning
1/2 cup chicken broth
Preheat oven to 450.
Arrange chicken in a 9x13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
This is a quick and easy recipe for when you have chicken breasts, but not sure what you want to make with them. The chicken had a lot of flavor and came out of the oven moist. Served with stuffing because the cook was having a craving!