ROSEMARY LEMON CHICKEN: have it in your back pocket

Lemon Chicken on green cotton tablecloth 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

kosher salt

ground pepper

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.