Garlic Lemon Rosemary Chicken

1
pound boneless, skinless chicken breasts, cut into large chunks

3
garlic cloves, crushed

1
½ TB fresh rosemary leaves stripped from stems (or about ¾ TB dried)

     2 TB olive oil

     ½ TB  of half Kosher salt and black pepper

½
lemon, juiced and zested

1/2
cup chicken broth (I use Pacific brand from Woodman’s)

Preheat oven to 450 degrees. 
Cut up chicken and place in an 8×8 baking dish.  Add garlic, rosemary, olive oil, and
seasonings to the dish.  (I use salt and
pepper.  I fill ½ TB with about 1/2
pepper and 1/2 salt.) Toss and coat the chicken, then place in the oven for 20
to 25 minutes. 

Remove from oven and add the lemon juice and chicken
broth.  Return to oven and turn the oven
off.  Let stand for 5 minutes, then
remove from the oven.  I serve this with
rice.  Spoon the pan juices over the
chicken and rice and serve. 

I’ve only made this with fresh rosemary leaves, as I had
this growing in my garden this summer, but I think it would taste OK with dried
as well.

I made this using 2 chicken breasts, about ¾ of a
pound.  If you use more chicken, double
the recipe.

*I adapted this recipe from a
Rachel Ray recipe.

Feingold Stage 1



Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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