I was cooking a dinner for 35 people, and had to strategize so that dinner would come out super tasty. When cooking for 35 people, it’s really important to find an easy to make recipe so that you aren’t driving yourself crazy and get too frazzled in the kitchen. I found that it was key to find items that I could prep and then just toss in the oven, set the timer, and relax. So for this particular meal, I decided to make garlic rosemary roast chicken, rosemary potatoes, garlic sauteed green beans and a fruit salad.
I used fresh rosemary from my garden, and the fragrance was overpowering; I love the smell of fresh rosemary. And I checked out a few grocery stores to find the best deals on chicken. The recipe below is for a serving of 4.
2 1/2 pounds chicken pieces, I prefer using dark meat
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 (recommended: Montreal Seasoning)
1/2 cup chicken broth
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and juice and grill seasoning. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add chicken broth to the dish and combine with pan juices. Return to oven and roast for another 10 minutes. Turn off the oven, and 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.