Garlic Roast Chicken with Rosemary and Lemon

2 ½ lbs. boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 T. fresh rosemary leaves stripped from stems
3 T. extra virgin olive oil
1 lemon, zested and juiced
salt & pepper
½ c. chicken broth

Preheat oven to 450˚ F. Arrange chicken in 9x13 baking dish. Add garlic, rosemary, olive oil, lemon zest, and salt & pepper. Toss and coat the chicken. Roast for 20 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 oven.


by Catherine S.