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Quick Garlic Roast Chicken With Rosemary & Lemon

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“This is a Rachael Ray recipe. It really is very easy and very flavorful. I should note that I didn't use the lemon zest (husband isn't a fan of citrus flavor on meat), I only had dried rosemary, so I just used less,and I placed a quartered onion in the dish. That being said, this was still very good. I served it up with some asparagus and mushroom flavored rice. Everyone ate, even my two year old. If you don't like white meat, try chicken thighs.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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 9x13 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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