Rachael Ray's recipe for garlic chicken with rosemary and lemon calls for seven ingredients: boneless skinless chicken breasts, garlic, fresh rosemary, extra virgin olive oil, lemon, a grill seasoning blend such as Montreal seasoning, and dry white wine or chicken broth. The recipe is available on the Food Network's website.
To prepare garlic chicken with rosemary and lemon, begin by preheating the oven to 450 F. Spread out 2 1/2 pounds of boneless, skinless chicken breasts cut into large chunks in a rectangular baking dish. Season the chicken with 6 minced cloves of garlic, 3 tablespoons of fresh rosemary leaves removed from the stems, 3 tablespoons of extra virgin olive oil, 1 tablespoon grill seasoning and the zest of 1 lemon. Toss the chicken in the pan to coat it with the seasonings, and then let it roast for 20 minutes.
Next, pour 1/4 cup dry white wine or chicken broth and the juice of 1 lemon into the pan with the chicken. Close the oven door, turn off the heat, and let the chicken rest for five minutes. Remove the chicken from the oven, and arrange it on a serving dish. Pour the pan juices over the chicken prior to serving.