Ingredients:
- 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
- 1 lemon, zested and juiced
- coarse salt and black pepper, to taste
- 1/2 cup dry white wine or chicken broth
Preheat oven to 450F. Arrange chicken in a 9 X 13 baking
dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest, and salt and
pepper to the dish. Toss and coat the chicken with all ingredients, then
place in oven. Roast 20 minutes. Add wine 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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