Garlic & Herb Roasted Chicken

Do you get bored with your plain, old chicken recipes? Well, that’s your fault because this recipe isn’t plain or old. It’s new, jazzy and delicious. It’s Missy Elliott in the early 2000’s. This chicken is Pit Bull the first time he ever sang a location in a song. This chicken is Kim Kardashian before she learned to speak and annoyed everyone ever. This chicken is Arnold Schwarzenegger when the steroids were legal and the affairs were secret.

Too soon?

Either way, try this. It’s delicious and you’ll thank me.

Garlic & Herb Roasted Chicken
Garlic & Herb Roasted Chicken

Garlic & Herb Roasted Chicken

Chicken Breasts

Extra Virgin Olive Oil

Italian Seasoning

Garlic Powder

Salt & Cracked Pepper, to taste

1 Lemon, sliced

Fresh Rosemary

Dry White Wine (or white wine vinegar)

Coat your chosen chicken sacrifice in olive oil and dust both sides with Italian Seasoning, Garlic Powder, Salt and Pepper. Allow it to marinate in the refrigerator until you’re ready to cook.

In a large skillet, heat about 3 tablespoons olive oil to medium-high heat. When it gets hot, sear both sides of the chicken until they are golden. This will seal in a lot of that delicious flavor but this part is optional.

In a roasting dish/pan, arrange the lemon slices in a single layer and disperse the rosemary randomly in small pieces (dried rosemary works also). This will make for an oh-so luxurious bed for your chicken as you bake it. Pour just a splash of the white wine in the bottom and bake the chicken, covered, at 350 until it is cooked all the way through.

If you seared the chicken first, it should only take about 20 minutes. If not, it will probably take about 45. But, this is so delicious and that juice in the bottom will make you want to attack the plate of everyone at your table, caveman style.

You’re welcome!