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    You are in: Home / Recipes / Quick Garlic Roast Chicken With Rosemary & Lemon Recipe
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    Quick Garlic Roast Chicken With Rosemary & Lemon

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450 degrees.
    2. 2
      Cut chicken into large chunks. (I used 4 breasts and cut each one into three pieces.).
    3. 3
      In a 9x13 baking dish put the garlic, rosemary, extra-virgin olive oil, lemon zest, and seasoning.
    4. 4
      Add chicken and toss to coat.
    5. 5
      Place in oven for 20 minutes.
    6. 6
      Add wine & lemon juice and combine with pan juices.
    7. 7
      Return to oven and turn oven off.
    8. 8
      Let stand for 5 minutes longer, then remove chicken from oven.
    9. 9
      Spoon pan juices over chicken and serve.

    Ratings & Reviews:

    • on August 19, 2009

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 12, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2006

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    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
    28%
    Total Fat 13.7 g
    21%
    Saturated Fat 2.3 g
    11%
    Cholesterol 164.5 mg
    54%
    Sodium 187.3 mg
    7%
    Total Carbohydrate 3.5 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.6 g
    2%
    Protein 65.9 g
    131%

    The following items or measurements are not included:

    seasoning

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