Roasted garlic, lemon, rosemary chicken
This is one of my favorite, go-to recipes! This might have been the first recipe I saw on tv and thought – that looks good, I like all those ingredients, and I think I can make it!
This is courtesy of Rachael Ray. I do admit that I have to refer to the recipe each time – and here’s why. (ok, don’t be scared) If I don’t follow the directions exactly (I can never remember when to add the wine or broth, or lemon juice), sometimes the garlic turns green. I would just say that some chemical reaction occured. Well, for your sake, I just did a google search – and there are lots of posts with this question and answers. And yes, there is some reaction that is occuring – it’s a little too technical for me.
Anyhow – as I said – this is an easy one that is yum-dilli-icious!!!
Ingredients
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems (I sometimes use dried rosemary)
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (e.g.: Montreal Seasoning) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth (If I’m being really lazy, I have been known to not use any liquid)
Directions
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch.
In a bowl, zip-top plastic bag, or in the 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. It’s your choice as to where you want to mix the seasonings. I prefer the large zip-top bag.
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.
(again – taken w/phone, so not the best quality)
[...] Roasted garlic, lemon, rosemary chicken [...]
I bet that if you grill it or sautee in a pan it’ll taste better than baking them.
Nurit – never thought of that. I’d try it in the pan, since I love eating the garlic…I’m afraid I’d lose the garlic pieces while grilling!