4 cloves garlic, minced
Sprig fresh rosemary, leaves chopped
Zest of 1/2 a lemon
Salt and pepper
Juice of 1 lemon
Splash dry white wine
Sides:
1 5oz package of chicken-flavored rice pilaf
5oz spinach
1 tbs butter
Salt and pepper
pinch of nutmeg
1/2 tsp lemon juice
You can use this as a marinade and let the chicken marinate for an hour or up to 24. To cook the chicken, preheat your oven to 400 degrees and spray a baking pan with high sides with cooking spray. Mix the garlic, rosemary, and lemon zest with salt and pepper, and make it into a paste. Slather it all over the chicken. Now mix the wine and the lemon juice in the prepared baking pan. Place the chicken over the wine mixture, and cover with aluminum foil. Bake for 20 minutes. Meanwhile, start cooking the rice pilaf according to the package directions. Take the baking tray out of the oven, uncover it, and bake for an additional 13-18 minutes, until cooked through. While the chicken rests for a few minutes, braise your spinach. Melt the butter over medium-low heat and add the spinach, salt, pepper, nutmeg and lemon juice. Stir until all the leaves have wilted. Serve the chicken with the pan juices spooned over it, with the rice and spinach along side. Enjoy!