Quick Garlic Roast Chicken With Rosemary & Lemon

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2 1⁄2 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  montreal  seasoning (I sprinkled a little more on top.) or 1  tablespoon  coarse  salt & pepper (I sprinkled a little more on top.)
• 1⁄2 cup dry white wine or 1⁄2 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.