Rosemary Chicken


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 375º. 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.


8 servings

Preparation Time

20 Minutes

Total Time

45 Minutes

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