Marinated Rosemary Chicken


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


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.


Makes 8 servings.

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This is a gardening question

This is a gardening question about rosemary. I live in Central Florida and it does get cold in the winter. What is the lowest temperature can the rosemary withstand. I appreciate the recipe, too. Thank you.

Great information and

Great information and recipes!