Thursday, June 23, 2011
Tuscan Roast Chicken
Tuscan Roast Chicken
2 Tbsp chopped fresh rosemary
4 garlic cloves, thinly sliced
3 Tbsp olive oil
1 Tbsp lemon zest
3/4 tsp kosher salt
1/2 tsp crushed red pepper
6 bone-in chicken breasts
Preheat oven to 400 F.
Mix rosemary, garlic, oil, lemon zest, and red pepper in a bowl. Add the chicken and toss to coat.
Place chicken on a large rimmed baking sheet that has been covered with foil. Bake 45 minutes uncovered until chicken is browned and thermometer registers 170 F. Transfer to a platter and let rest for 5-10 minutes.
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