Grilled Roast Chicken with Rosemary & Lemon

I hope you have a local farmers market to go to, if not, take yourself to your favorite grocer! This recipe will serve 4 and takes about 30 minutes.

Ingredients
2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon grill seasoning blend or coarse salt & black pepper
1/2 cup dry white wine or chicken broth

Directions
Preheat oven to 450 degrees.
Arrange chicken in a 9x13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt & pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. 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. Serve with

Roasted Asparagus
4 servings
About 20 minutes cooking time

Ingredients
1 pounds fresh asparagus
Extra virgin olive oil
Coarse salt, plus extra for sprinkling
Freshly ground black pepper

Directions
Break off the tough ends of the asparagus and if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15-20 minutes, until tender but still crisp.
***when fixing the asparagus any other time, preheat the oven to 400degrees and roast about 25-30 minutes.

Serve the chicken and asparagus with roasted potatoes (put in a separate baking dish and start before the chicken goes in) or couscous (usually found in the pasta and/or international aisle). Couscous takes about 5 minutes to cook.

Happy eating,
Elizabeth