Ingredients:
-2 boneless, skinless chicken breasts
-3 garlic cloves, crushed
-3 tablespoons fresh rosemary leaves, stripped from stems
-3 tablespoons extra-virgin olive oil
- juice of 1 large lemon
-1 tbsp picante hot sauce
-1 tsp dried hot chili peppers (optional)
-salt and freshly ground black pepper, to taste
Directions
1) Preheat oven to 450 degrees F.
2) Marinate chicken in a large bowl for at least 2 hours or overnight, refrigerated and covered, mixing together all ingredients except the lemon juice to use as the marinade and coating chicken well on all sides.
3) Arrange chicken in a lightly oiled 9 x 13 inch baking pan. Toss and coat the chicken again, then place in oven.
4) Roast for 20 minutes or until juices run clear. Add lemon juice to the pan and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Serve, spooning pan juices over the chicken pieces.
