1 ½ to 2 lb. boneless, skinless chicken breasts, cut into large chunks
4 cloves garlic, crushed
4 stems fresh rosemary, leaves stripped (2-3 tablespoons)
3 tablespoons extra-virgin olive oil
grated zest and juice of 1 lemon
1 tablespoon grill seasoning blend (ex. Montreal Seasoning by McCormick, or salt & freshly ground black pepper)
½ cup dry white wine or chicken broth
Preheat oven to 450 degrees.
Arrange chicken in a baking dish.
Add garlic, rosemary, EVOO, lemon zest, and grill seasoning.
Toss chicken to coat, then place in oven.
Roast 20 minutes.
Add wine/broth and lemon juice to the dish and combine with pan juices, then spoon over chicken.
Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Rachael Ray
