Home » Rosemary Thyme Lemon Chicken

Rosemary Thyme Lemon Chicken

If you like to grill, this recipe is for you.  Sad to say I don’t have a pic, but will try and add one later.  The combo here of the spices, lemon and real butter is simply mouthwatering.  We serve it with fried potatoes with Rosemary sprinkled in as you fry them, and some type of veggie, usually grilled asparagus.   This is also a fun and different chicken dish to serve for guests, winter or summer.  It’s not necessarily a frugal dish, unless you can get your own rosemary and thyme from the garden, but is a great splurge for the frugal family.

 

1 – 20 oz. pkg. boneless skinless chicken breasts

2 Tbsp. lemon zest                                                  1/3 c. lemon juice

2 cloves garlic, pressed                                            2 Tbsp fresh chopped thyme

2 Tbsp. fresh chopped rosemary                              1 tsp. salt

1 tsp. black pepper                                                  3 Tbsp. melted butter

Lemon slices for garnish (opt.)

Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl, whisk to combine.  Cut the chicken breasts in half, flatten them, and place the chicken in a gallon-sized freezer bag.  Pour marinade over the top, seal bag, and rotate the bag so all of the chicken pieces are coated with the marinade.  Seal the bag and place in a bowl in the refrigerator for at least 2 hours.

After marinating, place breasts on a plate and drizzle with the melted butter.  Then grill on a hot grill for 3-5 minutes each side, or to desired doneness.  Remove from grill, set on a plate, and cover with tin foil, letting chicken rest for 5 minutes or so.

You can also cook them in the oven: preheat oven to 425 degrees.  Remove chicken from bag and place in a 8×11 glass baking dish.  Using a pastry brush, brush a bit of melted butter onto each piece of chicken.

Bake for at least 15 minutes, or until chicken is no longer pink in center.  Remove pan from oven, cover with foil, and let chicken rest for 5- 10 minutes before serving.

Garnish with lemon before serving, if desired.

 

35 comments

  1. AverageJoe says:

    Okay, this isn’t cool. I just finished my morning run and this looks easy and delicious….and I’m starving. Please don’t write recipes when I come here and am starving. Only write recipes when I’m not really hungry. Got it? 😉

    • Laurie says:

      LOL, hey, at least I’m not like Mr. CBB and share recipes like Strawberry Streusel Muffins and other delightful sugary treats. Lemon chicken is mostly healthy. 🙂

  2. Oooooh this sounds so good. I love lemon juice, chicken and grilling so this is right up my alley. I will definitely bookmark this and come back to it the next time we make chicken which will probably be pretty soon.

    • Laurie says:

      We’re big grilling fans too. We lovingly refer to Rick as The Grillmeister ever since he surpassed my dad’s amazing grilling skills, which isn’t easy to do. 🙂

  3. Pauline says:

    yum! We just had something similar for lunch. Rosemary is one of my favorite herbs, I hope it starts growing. I roast butternut squash at the same time in the oven.

  4. Looks like a good recipe wish you had some pictures and like the say on Willy Wonka smell a vision. I think I will try this tomorrow. I was planning on grilling would this work on the grill or is it better baked?

    • Laurie says:

      Smell-a-vision, that’s funny! You know, Thomas, I’ve tried it both ways and it works well. The one thing about the oven is that it sits in the marinade and soaks up a bit more of the flavor. But then, on the grill, you’ve got that nummy char-broiled taste that’s so bad for us. 🙂 Let me know what you end up doing and how it turns out.

  5. Laurie says:

    Troy, it’s really fun! You should delve into it a bit more. Start at Mr. CBB’s website, he has a plethora of different types of recipes you could start out with.

  6. Jim says:

    Laurie, this looks great, gotta have my wife whip it up, you see I am not good at following directions. I may end up putting chocolate in the recipe, LOL 🙂

    • Laurie says:

      LOL, I love my chocolate, but not that much. 🙂 Generally, I do not follow directions when cooking either. I just throw stuff together. Have Mrs. CF cook it up and let me know how you liked it.

  7. Great recipe–I made a similar dish just the other night. If you put half of the lemon garnish in with the cooking chicken, the lemon scent seeps into the meat and the lemons loose their bitterness.

    • Laurie says:

      Yes, it’s neat how, after cooking it seems more sweet and less bitter, the lemon that is. Good stuff – we are using it more and more in cooking these days.

  8. Sounds delicious! I could split the marinade and use both chicken and fish. Fresh herbs are delicious, but are a bit spends. Do you grow your own herbs? I haven’t tried but I know lots of people have good luck growing them in pots.

    • Laurie says:

      Love that idea!!! It would be great on fish, I’m sure. Yes, we do grow some of our own herbs. We did cilantro and dill this year, we’ve done basil in the past, and if you’ve never tried it, lemon basil is absolutely wonderful! We then chop and freeze it. I’m going to attempt to dry the dill this year.

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