Garlic Roast Chicken with Rosemary and Lemon

This recipe comes from Rachel Ray's 30 minute recipes. It's really good and healthy too!

• 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
• 6 cloves garlic, crushed
• 3 TB fresh rosemary leaved stripped from stems
• 3 TB extra-virgin olive oil, eyeball it
• 1 lemon, zested and juiced
• 1 TB grill seasoning blend (recommended: Montreal seasoning) or, coarse salt and black pepper
• 1/2 chicken broth

Preheat oven to 450.

Arrange chicken in a baking dish, 9 x13. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 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. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.