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!
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.
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!