Ingredients for Quick Garlic Roast Chicken With Rosemary Lemon
- Boneless Skinless Chicken Breasts
- Garlic Cloves
- Fresh Rosemary
- Extra Virgin Olive Oil
- Lemon, Juice And Zest Of
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Dry White Wine
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How to Make Quick Garlic Roast Chicken With Rosemary Lemon
- Preheat oven to 450°F (232°C).
- Cut 1.5 lbs boneless, skinless chicken breasts (or thighs) into 1-inch pieces.
- In a 9x13 inch baking dish, combine 4 cloves minced garlic, 1 tablespoon dried rosemary, 2 tablespoons extra-virgin olive oil, 1 teaspoon lemon zest (optional), and 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add the chicken pieces to the baking dish and toss to coat evenly with the garlic-herb mixture.
- Roast in the preheated oven for 20 minutes.
- Add 1/4 cup dry white wine and 1 tablespoon lemon juice (optional) to the baking dish. Stir gently to combine with the pan juices.
- Return to the oven and turn the oven OFF. Let the chicken stand in the residual heat for 10 minutes.
- Remove the chicken from the oven. Spoon the pan juices over the chicken before serving.
- Serve immediately with your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
11g
Carbs
1g