Taking advantage of these gorgeous fall days and my Rosemary bush that has FINALLY taken off, I recently grilled one of my favorite go-to recipes, Rosemary Lemon Chicken. Not only is it perfect (and easy enough) for a mid-week treat, it also is a “must have” in your back pocket around the holidays when you are hosting house guests. This recipe is simple, easy to prepare ahead and a real crowd pleaser. I often make it as a back-up/extra entrée to ensure I please everyone. Since it is just as good at room temperature as it is piping hot, I don’t need to worry about timing. It can sit while I pull together all the other dishes. And, whatever is left over can be tossed with orzo and roasted vegetables for a fabulous meal the next day (since house guests have that pesky habit of needing to eat!)
Rosemary Lemon Chicken
8 boneless chicken breasts
2/3 cup extra virgin olive oil
2/3 cup lemon juice
4 teaspoons lemon zest
2 tablespoons minced garlic
2 tablespoons chopped rosemary leaves
2 lemons, halved
fresh rosemary sprigs
~season chicken with salt & pepper
~combine olive oil, lemon juice, lemon zest, garlic & rosemary . Place chicken in a ziplock bag combine with marinade. Refrigerate 4 hours or overnight.
~grill over low heat until cooked through. Remove & cover with aluminum foil.
~grill lemon halves briefly until slightly charred.
~slice each breast in half.
~serve on platter garnished with grilled lemon halves and fresh rosemary sprigs.