Mel-icious
09-01-2004, 11:30 AM
So last night I was going to do a grilled lemon chicken, but I was watching 30 Minute Meals on Foodtv a couple days ago, and saw RR prepare this, so I scratched my dinner plan and went for it.
This is so easy, so quick, and so flavorful! My only change, was one I left the chicken as whole breasts when roasted them. And two that I boiled the wine on top of the stove to release the alcohol, I was afraid to serve it to the kids without doing so first. So I took the alcohol out and then poured it out on the chicken to put back in the warm oven to meld the flavors together. After removing them from the oven I let them rest 5 minutes, sliced them down and drizzled them with the pan juices. Sooo good!
Oh and one more quick tip, don't mince or chop the gah-lic, just smash it with a mallet or the back of your knife, the tiny pieces of garlic burned while the whole pieces were yummy and sweet.
Garlic Roast Chicken with Rosemary and Lemon
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
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
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine 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.
Recipe courtesy Rachael Ray
This is so easy, so quick, and so flavorful! My only change, was one I left the chicken as whole breasts when roasted them. And two that I boiled the wine on top of the stove to release the alcohol, I was afraid to serve it to the kids without doing so first. So I took the alcohol out and then poured it out on the chicken to put back in the warm oven to meld the flavors together. After removing them from the oven I let them rest 5 minutes, sliced them down and drizzled them with the pan juices. Sooo good!
Oh and one more quick tip, don't mince or chop the gah-lic, just smash it with a mallet or the back of your knife, the tiny pieces of garlic burned while the whole pieces were yummy and sweet.
Garlic Roast Chicken with Rosemary and Lemon
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
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
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine 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.
Recipe courtesy Rachael Ray