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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 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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Reviewed Sep. 10, 2014

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

Reviewed Jun. 10, 2012

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

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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