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
InstructionsIn 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.