Rosemary Lemon Chicken

I have been severely lacking in blogging skills despite the fact that I am found bored at home and work quite a few times during the week. I need to get in the habit of blogging when I am.

While I am not a huge fan of Rachel Ray and at first this photo made me want to never make this dish, Todd and I pressed on and put it in our menu line up. Thankfully we did because it was so yummy and surprisingly easy to make (for a Rachel Ray recipe). I made it with garlic mashed potatoes and green beans while Todd took a nap. Look at me learning to be a submissive wife. Yeah, right. We did have to cut everything in half, because we are not going to eat 2 1/2 pounds of chicken.

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, eyeball it
• 1 lemon, zested and juiced
• 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
• 1/2 cup dry white wine or chicken broth

Directions

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.

So try making this for when you have company over or something. We would, but we only have three chairs around our table and we don't want to gang up on some poor, unsuspecting college student we invite over. Enjoy!