4 boneless, skinless chicken breasts (about 2½ pounds total)
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zest and juiced
1 tablespoon grill seasoning blend (such as Montreal Seasoning) or, coarse salt and black pepper
½ cup dry white wine or chicken broth
Heat oven to 450 degrees.
Arrange chicken in a 9-by-13-inch baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven and roast 20 minutes or until done. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.