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Baked Chicken with Rosemary and Lemon Empty Baked Chicken with Rosemary and Lemon

Post by amybyrd21 on Fri Jun 10, 2011 11:16 am

Baked Chicken with Rosemary and Lemon

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.

_________________
Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
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amybyrd21
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Location : wayland springs tn

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