GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

from Mike Bennett (learned from Rachael Ray, sort of)
     2 1/2 lbs. boneless, skinless chicken breasts or thighs, cut into large chuncks
     6 cloves of garlic, crushed
     3 Tbsp. fresh rosemary leaves, stripped from stems or 4 Tbsp. dried rosemary
     3 Tbsp. extra-virgin olive oil (eyeball it)
     1 lemon, zested and juiced
     1 Tbsp. grill seasoning blend (Montreal Seasoning) or coarse salt and black pepper
     1/2 c. chicken broth

Preheat oven to 450 degrees.

Arrange chicken in a 9x13-inch baking dish.  Add garlic, rosemary, 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.  Roast 20 minutes.  Add broth 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 hot pad and serve, spooning pan juices over the chicken pieces.

Serve with rice or penne pasta and steamed vegetables.