QUICK GARLIC ROAST CHICKEN WITH ROSEMARY & LEMON
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.
Provided by French Lavender
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Cut chicken into large chunks. (I used 4 breasts and cut each one into three pieces.).
- In a 9x13 baking dish put the garlic, rosemary, extra-virgin olive oil, lemon zest, and seasoning.
- Add chicken and toss to coat.
- Place in oven for 20 minutes.
- Add wine & lemon juice and combine with pan juices.
- Return to oven and turn oven off.
- Let stand for 5 minutes longer, then remove chicken from oven.
- Spoon pan juices over chicken and serve.
Nutrition Facts : Calories 437.3, Fat 13.7, SaturatedFat 2.4, Cholesterol 164.6, Sodium 187.3, Carbohydrate 3.5, Fiber 0.3, Sugar 0.6, Protein 65.9
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