Thursday, September 10, 2009

Lemon Rosemary Chicken

I'm beginning to notice a pretty distinct theme in the recipes I post here-- garlic... rosemary... lemon... thyme... salt... pepper... etc. Well, I like what I like, and you can't fault me for that! Here's a recipe so delicious and simple (and quick!) that you'll be oh-so happy I supplied it for you.

You will need:
A pound and a half of boneless/skinless chicken breasts
Four cloves of garlic
Four sprigs of fresh rosemary
Half a cup of chicken broth (or dry white wine, if you're into that sort of thing)
A lemon
Salt & pepper
Any other favorite seasonings
Olive oil

Preheat your oven to 450F.

First things first, dice your chicken into large hunks, chop your rosemary, and mince your garlic.

Toss the chicken into a baking dish. Drizzle with olive oil, sprinkle with salt, pepper, rosemary, garlic, and seasonings of choice, and stir around a little to coat.

Stick in the oven and roast for 20 minutes. Remove, squeeze your lemon over the top and add in the chicken broth. Stir around a little and return to the oven. Turn the oven off and let the chicken chill out until you're ready to serve it (at least 5 minutes, no more than 15).

Stir the chicken around a little more and serve it straight out of the pan with the juices spooned over it. We had it with green beans generously gifted to us from Tim's assistant coach's garden. Thanks, Nancy!

Feeds 4.
Takes 30 minutes start to finish.
Difficulty: 2.

This recipe goes out to a very special uniter of hearts and minds, our lovely friend Ellen, whom we hear turned 25 yesterday! Happy birthday, Ellen!

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