Garlic Roast Chicken with Rosemary and Lemon

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks

6 cloves garlic, crushed

3 tablespoons fresh rosemary leaves, stripped from stems (I used dried)

3 tablespoons extra virgin olive oil

1 lemon, zested and juiced

1 tablespoon grill seasoning blend, such as McCormick brand Montreal Chicken Seasoning or coarse salt and black pepper

1/2 cup chicken stock

Pre-heat the oven to 450°F.
Arrange the chicken in a 9-inch x 13-inch baking dish. Add the garlic, rosemary, olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all the ingredients, then place in the oven.
Roast the chicken for 20 minutes. Add the chicken stock and lemon juice to the dish and combine with the pan juices. Return to the oven and turn the oven off. Let stand for 5 minutes longer. then remove the chicken from the oven. Place the baking dish on trivet and serve, spooning the pan juices over the chicken pieces.