Lemon Rosemary Chicken Recipe

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A fast-to-fix overnight marinade with dried rosemary gives wonderful herb flavor to this tender chicken shared by Marcia Morgan, Chevy Chase, Maryland. The leftovers are delicious in a chicken salad and other dishes.
TOTAL TIME: Prep: 5 min. + marinating Grill: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 5 min. + marinating Grill: 15 min.
MAKES: 8 servings


  • 1 cup orange juice
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried thyme
  • 8 boneless skinless chicken breast halves (4 ounces each)

Nutritional Facts

4 ounce-weight: 200 calories, 8g fat (0g saturated fat), 73mg cholesterol, 64mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 27g protein Diabetic Exchanges: 3 lean meat, 1 fat.


  1. Combine the first five ingredients; pour half into a large resealable plastic bag; add chicken. seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate reserved marinade for basting.
  2. Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue cooking for 6-8 minutes or until a meat thermometer reads 170°. Yield: 8 servings.
Originally published as Rosemary Chicken in Quick Cooking May/June 1999, p42

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Rich5139 52566
Reviewed Sep. 10, 2014

"Not as flavorful as the "real" lemon rosemary chicken"

lferris1 26184
Reviewed Jun. 10, 2012

"How is it Lemon Rosemary chicken, when there are NO LEMONS USED?"

kristen_ekhoff 56971
Reviewed Dec. 11, 2011

"Instead of grilling, I sauteed the chicken in a little butter; it was very good. I made a cranberry-orange dipping sauce to accompany them."

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