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.
My Private Note
Units: US | Metric
- 1133.98 g boneless skinless chicken breasts, cut into large chunks
- 6 garlic cloves, crushed
- 44.37 ml fresh rosemary, stripped from stems (I used approx. 1 tbsp. dried and sprinkled a little more on top.)
- 44.37 ml extra virgin olive oil
- 1 lemon, juice and zest of
- 14.79 ml montreal seasoning (I sprinkled a little more on top.) or 14.79 ml coarse salt & pepper (I sprinkled a little more on top.)
- 118.29 ml dry white wine or 118.29 ml chicken broth
- 1Preheat oven to 450 degrees.
- 2Cut chicken into large chunks. (I used 4 breasts and cut each one into three pieces.).
- 3In a 9x13 baking dish put the garlic, rosemary, extra-virgin olive oil, lemon zest, and seasoning.
- 4Add chicken and toss to coat.
- 5Place in oven for 20 minutes.
- 6Add wine & lemon juice and combine with pan juices.
- 7Return to oven and turn oven off.
- 8Let stand for 5 minutes longer, then remove chicken from oven.
- 9Spoon pan juices over chicken and serve.
Browse Our Top Chicken Breast Recipes
You Might Also Like...View All Chicken Breast Recipes
Nutritional Facts for Quick Garlic Roast Chicken With Rosemary & Lemon
Serving Size: 1 (341 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 437.3
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 2.3 g
- Cholesterol 164.5 mg
- Sodium 187.3 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.3 g
- Sugars 0.6 g
- Protein 65.9 g
The following items or measurements are not included: