Garlic Roast Chicken with Rosemary and Lemon
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2 1/2 lbs boneless, skinless chicken
breasts, cut into large chunks
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6 cloves garlic, crushed
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3 Tbs fresh rosemary leaves stripped
from stems
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3 Tbs extra-virgin olive oil
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1 lemon, zested and juiced
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1 Tbs grill seasoning blend
(recommended: Montreal Seasoning) or,
coarse salt and black pepper
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1/2 cup dry white wine or chicken broth
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Arrange chicken in a 9 by 13-inch
baking dish.
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Add garlic, rosemary, extra-virgin olive oil, lemon zest, and
grill seasoning or salt and pepper to the dish.
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Toss and coat the chicken with all ingredients, then place in
oven.
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Roast 20 minutes.
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Add wine and lemon juice to the dish and combine with pan juices.
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Return to oven and turn oven off.
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Let stand 5 minutes longer then remove
chicken from the oven.
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Place baking dish on trivet and serve, spooning pan juices over
the chicken pieces.