Saturday, June 30, 2012

Garlic Lemon Rosemary Chicken

1 pound boneless, skinless chicken breasts, cut into large chunks

3 garlic cloves, crushed

1 ½ TB fresh rosemary leaves stripped from stems (or about ¾ TB dried)

     2 TB olive oil

     ½ TB  of half Kosher salt and black pepper

½ lemon, juiced and zested

1/2 cup chicken broth (I use Pacific brand from Woodman’s)

Preheat oven to 450 degrees.  Cut up chicken and place in an 8x8 baking dish.  Add garlic, rosemary, olive oil, and seasonings to the dish.  (I use salt and pepper.  I fill ½ TB with about 1/2 pepper and 1/2 salt.) Toss and coat the chicken, then place in the oven for 20 to 25 minutes. 

Remove from oven and add the lemon juice and chicken broth.  Return to oven and turn the oven off.  Let stand for 5 minutes, then remove from the oven.  I serve this with rice.  Spoon the pan juices over the chicken and rice and serve. 

I’ve only made this with fresh rosemary leaves, as I had this growing in my garden this summer, but I think it would taste OK with dried as well.

I made this using 2 chicken breasts, about ¾ of a pound.  If you use more chicken, double the recipe.

*I adapted this recipe from a Rachel Ray recipe.

Feingold Stage 1

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