- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend or sea salt and black pepper
- 1/2 cup low sodium chicken broth
Directions:
- Preheat oven to 450 degrees F.
- Arrange chicken in a baking dish, 9 by 13-inch.
- Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes.
- Add broth and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off.
- Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
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