Quick Garlic Roast Chicken With Rosemary & Lemon

French Lavender's Note:

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.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 ½ lbs boneless skinless chicken breasts , cut into large chunks
• 6 garlic cloves , crushed
• 3 tablespoons fresh rosemary , stripped from stems (I used approx. 1 tbsp. dried and sprinkled a little more on top.)
• 3 tablespoons extra virgin olive oil
• 1 lemon, juice and zest of
• 1 tablespoon montrealseasoning (I sprinkled a little more on top.) or 1 tablespoon coarse salt & pepper (I sprinkled a little more on top.)
• ½ cup dry white wine or ½ 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 9x13 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.

Reviews

[GSCook]

I would have given this 5 stars myself, but DH and DS really didn't care for it. Too lemony for them. I loved it and thought it tasted light and flavorful and was delicious served on a bed of sauteed spinach, garlic and parm (which helped absorb some of the lemon). I used jarred minced garlic (that's what I had) and I didn't even know what montreal seasoning was so used something I picked up at Penzeys (online spice catelog) called "mural of flavor". I used an Australian Sauvignon Blanc (again, all I had) for the wine. I about decimated my windowsill rosemary plant to get 3 T of fesh rosemary but it was worth it. I, like my DH and DS, thought it was a little overpowering from a lemon perspective and would use less lemon juice if I made it again. I also thought the texture of the chicken made it seem a wee bit overcooked, though I followed the directions exactly. I might try baking it at a lower temp, say 375, for 25 or 30 minutes, adding the wine for the last 10. It was VERY simple and I may sneak it back into the rotation with a few minor alterations despite DH/DS!

[Busy Lindsay]

My husband and I enjoyed this. I put the lemon juice in earlier than the recipe stated (on accident). Also, I didn't have a dry white wine, only Reisling, and I used that. I also used 2 springs of fresh rosemary. Great with garlic and herbed mashed potatoes.

[teaborg]

I tried this recipe out (Used more chicken for a bigger family) and it was awesome! I have added it to my "take it or leave it" recipe book! Thanks for giving the great recipes!