Lemon and Rosemary Chicken with Roasted Garlic
Prep
Cook
Total
Yield 4 servings
Smoked Garlic gives this dish a nice deep flavor, but roasted or regular garlic works well too. Serve with crusty bread or over noodles.
Ingredients
- 4 Organic Chicken Breasts
- Sprinkle of Braggs 24 Herb Seasoning (or other seasoning mix)
- 6 large cloves Smoked Garlic (or roasted Garlic) peeled
- 1 cup White Wine
- 1 cup Chicken Broth
- 6 Lemon Slices
- Juice of 1/2 Lemon
- 2 Sprigs Fresh Rosemary
Instructions
- Preheat oven to 200c or 400f
- Heat a glug of Olive Oil in the Dutch Oven over High Heat
- Season the Chicken Breasts with the Herb Seasoning
- Sear the Chicken 3-5 minutes on each side keeping the heat high
- Add the Garlic Cloves and lay the Lemon Slices and Rosemary Sprigs over the Chicken
- Add the Broth and Wine (be careful of splattering)
- Bring to a boil, then cover and transfer to the oven
- Turn the oven down to 170c or 325f
- Cook 30-45 minutes until chicken is tender and no longer pink in the middle
- Serve in shallow bowls with a spoonful of broth and crusty bread
Notes
Instant Pot Version
- Heat a splash of Olive Oil on the Saute setting until hot
- Season the Chicken with the Bragg's and Sear until just brown on both sides about 2 min
- Add the Wine, Broth, Lemon Juice, Rosemary Sprig and Garlic
- Lay the Lemon Slices over the Chicken Breasts
- Switch to Manual, lock the pressure valve and add 6 minutes of cooking time
- Let the pressure come down for 5 minutes and then release the remaining pressure
- Check and make sure the chicken is not pink in the middle
- Remove the Rosemary and Serve in shallow bowls with a ladle of broth
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/lemon-and-rosemary-chicken-with-smoked-garlic/