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    ROSEMARY-ROASTED CHICKEN AND GARLIC


    Source of Recipe


    Bon Appétit

    Recipe Introduction


    Complete the main course with buttered sweet potato chunks (they can roast alongside the chicken) and sautéed Swiss chard. Serve purchased éclairs for dessert.

    List of Ingredients




    2 chicken breast halves with skin and bones
    2 teaspoons minced fresh rosemary
    10 large garlic cloves, peeled
    1 tablespoon olive oil

    1/2 cup canned low-salt chicken broth
    1/3 cup dry white wine

    Recipe



    Preheat oven to 475°F. Run fingers under skin of chicken breasts to loosen; rub 1/2 teaspoon rosemary under skin of each. Sprinkle chicken with salt and pepper; place in medium ovenproof skillet. Toss garlic, oil and remaining 1 teaspoon rosemary in small bowl to coat. Arrange garlic around chicken. Drizzle any remaining oil mixture over chicken.

    Roast chicken 15 minutes. Add broth to skillet. Continue to roast until chicken is cooked through, about 5 minutes. Transfer chicken and garlic to plates. Add wine to skillet; boil 1 minute to reduce pan juices slightly. Spoon pan juices over chicken and garlic.

    Makes 2 servings (can be doubled).


    Bon Appétit
    October 1999

    30-Minute Main Courses



 

 

 

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