Rosemary Chicken

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Rosemary Chicken

Total Time: 20
Yield: 8 servings


  • 3 tablespoons olive oil
  • 1/4 cup fresh lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh rosemary leaves
  • 4 sage leaves, chopped
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 boneless, skinless chicken-breast halves


In a small bowl, whisk together oil, juice, garlic, herbs, and seasonings
Place chicken into a shallow roasting pan, and cover with sauce, turning a few times to coat well. Cover and refrigerate 4 hours (or up to 24 hours).
Heat oven to 375°. Bake chicken 15-20 minutes, or until juices run clear, and serve.
Variation: This dish also does well grilled or broiled over medium-high heat. Just shake off excess marinade beforehand.

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