Rosemary-Roasted Chicken And Garlic

Recipe courtesy of aveline

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

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

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).

AVELINE'S NOTES: I greatly reduce the garlic, and increase cooking time.  Maybe it's our gas oven, but it always takes about 40 mins (or more) to cook chicken, not 20.  Use FRESH rosemary - dried won't do this recipe justice, but fresh makes it delicious!