My favorite part of cooking the meal was the very end when I used the extra lemon to wash my hands with (a little trick I picked up from my mom). The smell of fresh lemons is so irresistible, I couldn't stop smelling my hands the entire night!
Garlic Roast Chicken with Rosemary and Lemon
(As adapted from Rachel Ray's recipe)
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks (I used chicken thighs still on the bone which made it harder to cut into chunks, but that's what we had in the fridge so I improvised)
- 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 (I don't have a zester, but I do have one very sharp knife which I believe gets you a close enough result)
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper (I used salt and pepper and threw in some onion powder for some flair)
- 1/2 cup dry white wine or chicken broth (I used chicken broth)
Preheat oven to 350 degrees F.
Sear chicken for color. Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20-30 minutes. Add chicken broth 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.