Garlic Roast Chicken with Rosemary and Lemon
Garlic Roast Chicken with Rosemary and Lemon takes approximately 30 minutes from beginning to end. This main course has 440 calories, 61g of protein, and 18g of fat per serving. This recipe serves 4 and costs $3.15 per serving. If you have lemon zest, garlic, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A few people made this recipe, and 28 would say it hit the spot. It is brought to you by Foodnetwork. Overall, this recipe earns a great spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Garlic Roast Chicken With Rosemary And Lemon, Garlic Roast Chicken With Rosemary and Lemon, and Ojai Roast Turkey with Rosemary, Lemon, and Garlic.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup dry white wine or chicken broth
6 cloves garlic, crushed
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil, eyeball it
3 tablespoons fresh rosemary leaves stripped from stems
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
Equipment:
oven
baking pan
grill
frying pan
Cooking instruction summary:
Watch how to make this recipe. 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 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat oven to 450 degrees F.
3. Arrange chicken in a baking dish, 9 by 13-inch.
4. 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.
5. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off.
6. Let stand 5 minutes longer then remove chicken from the oven.
7. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Nutrition Information:
covered percent of daily need
