Lemon herb Chicken

As I am still in search of a variety of grilled recipes, I came across this and many on the William-Sonoma website. The recipe was excellent and grilled up nicely. It was a great change to the standard plain or bbq chicken. It is nice to add in a new and different recipe to our rotation!

We used italian seasonings instead of just rosemary!




  • 3 lb. boneless, skinless chicken breast halves
  • 1/4 cup extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • Grated zest and juice of 1 lemon, plus
      shredded zest for garnish (optional)
  • 2 Tbs. Italian seasonings mix
  • 2 Tbs. chopped fresh thyme
  • 2 tsp. coarse salt
  • 1 tsp. freshly ground pepper, to taste



Rinse the chicken breasts and pat dry. In a large, shallow nonreactive dish, whisk together the olive oil, garlic, grated lemon zest and juice, the 2 Tbs. rosemary ( we used Italian seasonings), the thyme, salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours.

Prepare a medium-hot fire in a grill. Oil the grill rack and position it about 6 inches from the heat source.

Grill the chicken breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes per side. Transfer the chicken breasts to a cutting board and cut on the diagonal against the grain into slices 1/2 inch thick, capturing any carving juices, if possible.

Arrange the chicken slices on a warmed serving platter and drizzle any carving juices over the top. Sprinkle with rosemary leaves and sprigs and shredded lemon zest. Serves 8.

Adapted from Williams-Sonoma Entertaining, by George Dolese (Oxmoor House, 2004).


3 Comments on “Lemon herb Chicken”

  1. Joelen says:

    What a great summer meal!

  2. Amber says:

    This looks delicious. It seems that chicken is my favorite thing to grill so I’ll have to give this a try.

  3. katie102006 says:

    Looks so good! I LOOOOVE lemon chicken! I make it more often than not. Looks great.

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