Quick Garlic Roast Chicken With Rosemary & Lemon

• 2 12 lbs boneless skinless chicken breasts, cut into large chunks
• 6 garlic cloves, crushed
• 3 tablespoons fresh rosemary, stripped from stems (I used approx. 1 tbsp. dried and sprinkled a little more on top.)
• 3 tablespoons extra virgin olive oil
• 1 lemon, juice and zest of
• 1 tablespoon montreal seasoning (I sprinkled a little more on top.) or 1 tablespoon coarse salt & pepper (I sprinkled a little more on top.)
• 12 cup dry white wine or 12 cup chicken broth

1. Preheat oven to 450 degrees.
2. Cut chicken into large chunks.
3. (I used 4 breasts and cut each one into three pieces.
4. ).
5. In a 9x13 baking dish put the garlic, rosemary, extra-virgin olive oil, lemon zest, and seasoning.
6. Add chicken and toss to coat.
7. Place in oven for 20 minutes.
8. Add wine & lemon juice and combine with pan juices.
9. Return to oven and turn oven off.
10. Let stand for 5 minutes longer, then remove chicken from oven.
11. Spoon pan juices over chicken and serve.

chicken breasts, garlic, fresh rosemary, extra virgin olive oil, lemon, montreal seasoning, white wine

Taken from www.food.com/recipe/quick-garlic-roast-chicken-with-rosemary-lemon-156642 (may not work)