Garlic Roast Chicken with Rosemary & Lemon
.
Yield
4 servingsPrep
8 minCook
20 minReady
32 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken breast halves, boneless, skinless
cut into large chunks |
|
| 8 | cloves |
garlic
crushed |
|
| 2 ½ | tablespoons |
rosemary leaves
fresh, stripped from stems |
|
| 3 | tablespoons |
olive oil
eyeball it |
|
| 1 | each |
lemon
zested and juiced |
|
| 1 | x |
salt and black pepper
or barbecue seasoning |
*
|
| ½ | cup |
white wine
dry or chicken broth |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken breast halves, boneless, skinless
cut into large chunks |
|
| 8 | cloves |
garlic
crushed |
|
| 38 | ml |
rosemary leaves
fresh, stripped from stems |
|
| 45 | ml |
olive oil
eyeball it |
|
| 1 | each |
lemon
zested and juiced |
|
| 1 | x |
salt and black pepper
or barbecue seasoning |
*
|
| 118 | ml |
white wine
dry or chicken broth |
*
|
Directions
Place chicken in a 9 by 13-inch baking dish .
Add garlic, rosemary, olive oil, lemon zest and salt and pepper to the dish.
Toss and evenly coat the chicken with all ingredients, then put in oven. Roast 20 minutes.
Stir in wine and lemon juice to the dish and mix together with pan juices.
Return to oven and turn off oven.
Let stand 5 minutes longer, then remove chicken from the oven.
Transfer baking dish on trivet and serve, spooning pan juices over the chicken.
