Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 2 1/2 lbs boneless skinless chicken breasts, cut into large chunks
• 6 garlic cloves, crushed
• 3 tablespoons fresh rosemary, stripped from stems
• 3 tablespoons extra virgin olive oil
• 1 lemon, juice and zest of
• 1 tablespoon montreal seasoning or 1 tablespoon coarse salt & pepper
• 1/2 cup dry white wine or 1/2 cup chicken broth

Directions

1. Preheat oven to 450 degrees.

2. Cut chicken into large chunks. (I used 4 breasts and cut each one into three pieces.).

3. In a 9×13 baking dish put the garlic, rosemary, extra-virgin olive oil, lemon zest, and seasoning.

4. Add chicken and toss to coat.

5. Place in oven for 20 minutes.

6. Add wine & lemon juice and combine with pan juices.

7. Return to oven and turn oven off.

8. Let stand for 5 minutes longer, then remove chicken from oven.

9. Spoon pan juices over chicken and serve.

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