Garlic and Rosemary Roasted Chicken

from Kat4life

2 1/2 lbs boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 TB fresh rosemary leaves stripped from stems
3 TB extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 TB grill seasoning blend (recommended: Montreal Seasoning) or coarse salt and black pepper
1/2 cup dry white wine or chicken broth

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 dish 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.

Variation from RandomThoughts

Great recipe! I changed it up just a bit due to lack of some ingredients and surplus of others.

6 chicken breast halves, skinned and boned, cut into chunks.
3 small skin-on Russian pink potatoes (red potatoes would do too) cut into chunks

1/4 cup olive oil

six crushed garlic cloves

3 TB fresh rosemary leaves

1/2 TB of Emeril's Essence

1/2 tsp salt

ground pepper to taste (I gave it a few twists of the pepper mill)

1/2 cup chicken broth plus a few tablespoons

1 TB cornstarch

Mix it all up together and roast the lot in a big ovenproof skillet 20 minutes as directed. Then pull the skillet out of the oven, put it on the stovetop, stir in about 1/2 cup of chicken broth, thickened it with about 1 TB of cornstarch dissolved in enough broth to make it liquid.

Serve with fresh green beens on the side.

This  was absolutely delicious, and took less than half an hour from start of prep to eating.

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