Lemon and Rosemary Chicken

Ingredients

• 2 lemons
• 2 tablespoons olive oil
• 1 (3 pound) cut-up whole chicken
• 5 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary leaves
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 cups Swanson® Chicken Broth

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Cut one lemon into thin slices and juice the other lemon into a small bowl.

2. Pat the chicken pieces dry. Heat the olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken in batches, skin side down, for about 5 minutes, then turn and brown 3 to 4 minutes more. Transfer to a plate.

3. Lower the heat to medium. Add the minced garlic and chopped rosemary to the pan and cook, stirring, for 1 minute until fragrant.

4. Add the diced tomatoes with their juice, the chicken broth and the lemon juice. Scrape up any browned bits from the pan and simmer for 5 minutes.

5. Return the chicken to the skillet, skin side up, nestling the pieces in the sauce. Arrange the lemon slices around and over the chicken.

6. Transfer the skillet to the oven and roast for 35 to 40 minutes, until the chicken reaches 165°F (74°C) in the thickest part.

7. Let the chicken rest in the pan for 5 minutes before serving with the sauce spooned over.