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Baked 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
    1 lemon, zested and juiced
    coarse salt and black pepper, to taste
    1/2 cup dry white wine or chicken broth

  Preheat oven to 450F. Arrange chicken in a 9 X 13 baking dish.
 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 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.