Garlic Roast Chicken with Rosemary and Lemon

• 2 1/2 pounds chicken breast halves, boneless, skinless cut into large chunks
• 8 cloves garlic crushed
• 2 1/2 tablespoons rosemary leaves fresh, stripped from stems
• 3 tablespoons olive oil eyeball it
• 1 each lemon zested and juiced
• 1 x salt and black pepper or barbecue seasoning
• 1/2 cup white wine dry or chicken broth

1. Place chicken in a 9 by 13-inch baking dish.
2. Add garlic, rosemary, olive oil, lemon zest and salt and pepper to the dish.
3. Toss and evenly coat the chicken with all ingredients, then put in oven.
4. Roast 20 minutes.
5. Stir in wine and lemon juice to the dish and mix together with pan juices.
6. Return to oven and turn off oven.
7. Let stand 5 minutes longer, then remove chicken from the oven.
8. Transfer baking dish on trivet and serve, spooning pan juices over the chicken.

chicken breast halves, garlic, rosemary, olive oil, lemon zested, salt, white wine

Taken from recipeland.com/recipe/v/garlic-roast-chicken-rosemary-l-51261 (may not work)