Drizzle Oil and Vinegar

Drizzle Oil and Vinegar

Rosemary Chicken

Rosemary Chicken recipe


¼ Cup of Lemon Juice, fresh
¼ Cup of Olive Oil
2 Cloves of minced Garlic
1½ Teaspoons of fresh Thyme, chopped
1 Bay Leaf, whole
1½ Teaspoons of Fresh Rosemary, chopped
½ Teaspoon of Sea Salt
4 large Chicken Breasts, boneless and skinless


Place the lemon juice, olive oil, thyme, garlic, bay leaf, rosemary and salt together in a mixing bowl and mix well. Then pour the marinade into a large zip-close bag and place the chicken breasts inside. Seal the bag and place it in the refrigerator for 24 hours. Remove the bag occasionally and shake it lightly.

When you are ready to start cooking, set the broiler to preheat to high. Place the chicken breasts on a baking sheet lined with foil or on a broiler pan, saving the marinade for later use. Allow the chicken breasts to broil for 8 minutes before flipping them and allowing them to baste and grill for a further 7 minutes. Serve with olive oil dipping dishes olive oil, and crusty bread, for a bread dipping dish on the side.

Serves 4.

[tag] rosemary chicken[/tag] 


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