Rosemary-Roasted Chicken And Garlic

Recipe Ingredients

2		Chicken breast halves with skin and bones
2 teaspoons	10ml	Minced fresh rosemary
		Salt - to taste
		Freshly-ground black pepper - to taste
10		Garlic cloves - peeled (large)
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Canned low-salt chicken broth
1/3 cup	78ml	Dry white wine

Recipe Instructions

Preheat oven to 475 degrees. 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.

This recipe yields 2 servings (can be doubled).

Source:
Bon Appetit, October 1999

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