Quick Garlic Roast Chicken With Rosemary & Lemon

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 6 people

Categories: Chicken, Main Dish, Rachael Ray

Ingredients

  • 2 1/2 lbs boneless skinless chicken breasts, cut into large chunks
  • 6 garlic cloves, crushed
  • 3 tablespoons fresh rosemary, stripped from stems
  • 3 tablespoons extra virgin olive oil
  • 1 lemon, juice and zest of
  • 1 tablespoon montreal seasoning or 1 tablespoon coarse salt & pepper
  • 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 9×13 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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