Roast Chicken
Breasts with Rosemary and Lemon
from Kat4life
2 pounds boneless, skinless chicken breasts, cut into large chunks (try to keep
all cuts close in size)
5 to 6 small potatoes, quartered (about the same size of the chicken chunks)
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems and chopped
3 tablespoons extra-virgin olive oil
1 tablespoon grill seasoning blend or salt and pepper
zest of one lemon
juice of one lemon
1/2 cup dry white wine or
chicken broth
Preheat over
to 450 degrees F.
Place chicken and potatoes in a baking dish. (Use either a 9x13 dish or a cookie
pan with sides). I used a jellyroll pan.
Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or
salt and pepper to the baking dish.
Toss and coat the chicken and potatoes with all ingredients, then place in oven.
Roast 20 minutes (you might want to turn chicken and potatoes after 15 minutes).
Remove from oven.
In a small non-reactive bowl, mix together the juice of one lemon and 1/2 cup
dry white wine or chicken broth
Pour the mixture over the chicken and potatoes then combine with pan juices.
Return to oven and turn oven off. Let stand 5 minutes longer then remove
from the oven.
Spoon the
pan juices over the chicken pieces and potatoes and serve
