Rosemary Chicken

with white wine and lemon

This rosemary, garlic and lemon-spiked sauce transports roast chicken to the finest bistro. Simply brown the chicken in the oven, add the sauce and you’re on your way. Serve with steamed potatoes or pasta to enjoy every drop of the amazing pan juices.  

Serves 4  |  Cooks in less than 1 hour

Ingredients

2   pounds bone-in, skin-on chicken pieces (such as breasts, legs, thighs) OR boneless, skinless chicken thighs
1    tablespoon olive oil
1    Pouch Red Fork® Roasting Sauce

Instructions

1.    Preheat oven to 400°. Put chicken pieces in a single layer in 13 by 9-inch baking dish. Brush with oil.    
2.   Roast chicken until golden, about 40 minutes. If using boneless thighs, cook for 20 minutes.
3.   Pour Sauce evenly over top. Return to oven until chicken juices run clear, about 10 minutes. Serve with pan juices.