Food
Marinated Rosemary Chicken
By Yankee Magazine|Feb 09 2005|
Yield
Makes 8 servings.
Ingredients
3 tablespoons olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary leaves
4 sage leaves, chopped
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/4 teaspoon pepper
8 skinless chicken breast halves
Instructions
Whisk together the first eight ingredients, then dip chicken breasts into marinade, coating both sides. Place chicken into a shallow roasting pan, cover, and refrigerate for up to 24 hours prior to cooking.|When ready to bake, preheat oven to 375 degrees F and bake chicken for about 15 to 20 minutes, or until juices run clear.
