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Lemon Rosemary Chicken Recipe

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. YIELD: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)


  • 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.

Nutritional Facts

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

Reviews for Lemon Rosemary Chicken

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Rich5139 User ID: 7981311 52566
Reviewed Sep. 10, 2014

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

lferris1 User ID: 6731061 26184
Reviewed Jun. 10, 2012

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

kristen_ekhoff User ID: 3146635 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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Wine Pairings

Full-Bodied White Wine

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