Lemon Rosemary Chicken

 

One of my favorite things about blogging is the connection to others.

Whether it’s through the sharing of our lives, laughter, family stories or our shared love of food… it’s just that, the sharing that makes this blogging thing so amazing.

Y’all know me, I am all about the food, I love spicy foods, sweet foods, crazy foods but most of all, I love real food.  My friend Jessi sent me this recipe and just reading it had my tastebuds tingling and my fingers itching to get cooking.  So much so, that I made it the very same night that she sent it to me.

rosemary and lemon

I have a rosemary bush right outside my front door, and on those rare days that it rains in South Texas, the scent of rosemary floats around my front door and mists down the driveway to greet anyone who ventures towards my door.

There’s just something that I love about the combination of Lemon and Rosemary.  They are simply irresistible – they are both fresh, invigorating and zingy.

rosemary and lemons

Fresh rosemary, freshly juiced lemons, smashed garlic, olive oil, paprika and the surprising addition of cinnamon combine to bring this chicken recipe a deliciously savory, zingy and fresh flavor.

Lemon Rosemary Chicken

Prep Time: 10 minutes

Yield: 4 chicken breasts

Lemon Rosemary Chicken

Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 lemons, halved and juiced, (both rinds and juice will be used)
  • 1/2 C olive oil
  • 1 tsp sea or kosher salt
  • 1/2 to 1 tsp cayenne pepper (I used 1 tsp)
  • 1/2 tsp roasted cinnamon
  • 8 cloves of garlic, smashed with flat side of knife
  • 6 whole sprigs of fresh rosemary

Instructions

  1. Place the chicken into a large Ziploc baggie.
  2. Prep the lemons and garlic
  3. In a large bowl mix: lemon juice, olive oil, salt and spices. Pour into the bag over chicken.
  4. Add lemon halves, garlic and rosemary. Remove all air from the bag and seal.
  5. Smoosh all the ingredients around inside the bag to ensure that the chicken is well coated and the ingredients are well incorporated throughout the bag.
  6. Marinate (turning occasionally) for 1 hour to overnight.
  7. Heat up your grill and cook evenly on both sides, about 7 minutes per side, or until the juices run clear - or the internal temp reaches 165° F

Rachel Says

This is simply amazing served with freshly steamed broccoli topped with freshly squeezed lemon juice

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Comments

    • says

      I love kosher salt, too!!! I love to rub potatoes in olive oil, roll them in kosher salt, wrap them in foil and then bake them… gives them a yummy crispy skin! ;-)

    • says

      YAY! Let me know how he likes it! We had it for leftovers with the lemon butter pasta from last week and it was awesome the second day, too.

  1. says

    Rachel, if you do the olive oil, kosher salt trick you can totally skip the foil. The oil seals in enough of the moisture that you don’t have to worry about drying out the potato. :nod: True story from my restaurant days.

    I make a salmon dish very similar to your chicken and we love it. I’ll have to try the land version. ;)
    .-= Heather Solos´s last blog ..Pancakes 101: The Basic Buttermilk Pancake =-.

    • says

      LOL ;-) and while I know that.. there’s something about a foil wrapped potato that I love ;-). hee hee ;-) somehow I knew oyu had to be a restaurant chickie, too ;-)

      • says

        10 years in. Front and back of house, my first job was at Waffle House, my last at an uber trendy upscale steakhouse. I loved it all, but I don’t think I’ll ever go back. There’s just too much temptation in food and bev that isn’t really good for family life.
        The more I learn about you, the more I like ya.:)
        .-= Heather Solos´s last blog ..Pancakes 101: The Basic Buttermilk Pancake =-.

        • says

          I think that’s about how long I was “in” ;-) Front and back.. every position in the restaurant from expo/prep to General Manager . I couldn’t fathom doing it now.

  2. says

    I made this with whole leg quarters (we prefer dark/bone in to boneless breasts) and it was so delicious! My husband loved it too. Served it with a quinoa salad and roasted green beans. One of the better dinners I’ve made recently. Thanks for the recipe! I’m sure it will make it in to our regular rotation!
    .-= Diane Freedman´s last blog ..My little fashionista =-.

  3. judy in carefree says

    Yum…I have lemons by my pool, rosemary in my backyard and chicken in the freezer so it will be on my table next time I make chicken! Thanks!

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