Tuesday, July 10, 2012

Garlic Roast Chicken with Rosemary and Lemon

Hi again sisters! This blog has sat quietly for a while, so I decided to add a recipe we had last week. I love lemon-flavored chicken in the summer. It tastes so fresh and light! I found the recipe from Rachel Ray and tweaked it slightly to use the ingredients I had in the pantry. Here it is.

2 lbs. boneless, skinless chicken breasts cut in large chunks
4 cloves garlic, crushed
3 tablespoons fresh rosemary leaves
3 tablespoons olive oil
1 lemon, zested and juiced
Salt and pepper
1/2 cup chicken broth

Preheat oven to 450. Arrange chicken in a baking dish. Toss and coat the chicken with garlic, rosemary, olive oil, lemon zest, salt and pepper. Roast for 20 minutes. Take dish out and turn oven off. Add lemon juice and chicken broth and combine with pan juices. Spoon over chicken and return to oven for 5 minutes. Remove from oven, spoon juices over chicken, and serve. (We had it with a big green salad, but I'm sure it would be delicious with rice, potatoes, or pasta too.)

Also, I'm sure this recipe would translate well to the stove-top if you don't want to turn on your oven and heat up your kitchen on a hot day.