Garlic Roast Chicken with Rosemary and Lemon2014-09-23
- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
This is one I was able to cook in a college dorm kitchen with *extremely* limited time/space/equipment. And when I say dorm kitchen, I mean “built in 1970” dorm kitchen. I’ve since upgraded to nicer facilities, but this dish remains my girlfriend’s favorite and is definitely in my top 5. It’s quick, easy, healthy, and delicious.
This dish is great as a standalone, but in my opinion it works best over rice. The rice soaks up the juices and is absolutely fabulous. I’ve tinkered and tinkered with this recipe over the past year or so, and it leaves a lot of room to experiment. Hope it works for you as well as it’s worked for me!- Icetro
- 4 cloves crushed garlic
- 4 sprigs rosemary
- 3 tbsp olive oil
- 1 lemon, zested and juiced
- 1 tbsp grill seasoning blend (this one is 'to taste', I usually use way more than 1 tbsp)
- 1/2 cup dry white wine
- 1 1/2 pounds boneless, skinless chicken breasts
Preheat oven to 450 degrees
Place chicken into a shallow baking dish. Add the garlic, rosemary, olive oil, lemon zest, and seasoning. Toss until the chicken is coated.
Roast 20 minutes, then add the wine and lemon juice to the dish and combine with pan juices, spooning it all over the chicken. Turn the oven off, and put the dish back into the oven for ~5 more minutes.
Pull it out of the oven. Remove the rosemary sprigs from the dish, unless you feel like eating a Christmas tree (found this one out the hard way). Spoon the juices over the chicken a few more times, and serve.