Tangy Lemon Herb Roasted Chicken Breasts

lemon herb roasted chicken, lemon, herb, roasted, chicken, meat and herbs, easy


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Try this barbecue alternative to beef at your next backyard gathering! The succulent chicken and tangy lemon combine with smokey herbs for a flavor explosion. This recipe is sure to please!

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Chicago, IL

Time needed

20 min preparation + 8 hour cooking

Serving Size / Yield

8 servings


  • 3 lb boneless skinless chicken breast halves
  • 1/4 cup extra-virgin olive oil
  • 3 finely chopped garlic cloves
  • Grated zest and juice of 1 lemon
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper

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Rinse chicken breasts and pat dry. Whisk together olive oil, garlic, grated lemon zest and juice, and 2 tablespoons rosemary, thyme, salt and pepper in large dish. Add chicken breasts and coat well. Cover and refrigerate for 4-8 hours. Prepare a medium-hot fire on grill. Oil grill rack and position it 6 inches from heat. Grill chicken breasts 5 minutes per side. Transfer to cutting board and cut diagonal against grain into 1/2 inch thick slices. Arrange chicken slices on warmed serving platter and drizzle with carving juices.

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