Reviewed: Aug. 14, 2007

This was delicious! I will definitely make it again. Not a lemon fan but it was not over the top- just a palate pleaser. I served it with roasted veggies and it was a smash!!!!

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yummy2

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Reviewed: Jun. 16, 2007

My husband and I thought this was pretty good. I did marinate for 8 hours and the chicken was very moist with good flavor. We will make again! Thanks!!

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Jenn D.

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Reviewed: Apr. 24, 2007

This recipe was great! So easy! I grilled the chicken and added it to spinach salad. The zip from the lemon complimented the salad perfectly!

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petentrace

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Belleville, Ontario, Canada

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Reviewed: Apr. 2, 2007

I'm not a chicken lover but I have to say this was GREAT!! I marinated the chicken breast in lime and lemon juice, added just a bit of garlic powder and onion powder. Unfortunately, I forgot to add the rosemary which I will do next time. Even without the rosemary, it was fantastic. Baked it in my toaster oven and PERFECTION !!! UPDATE: Did it again and used a tad (and i mean a tad) of tarragon instead of rosemary. Put everything in a zip lock bag the night before because the chicken was still frozen. OH MY GOD. I dont like chicken but this is a MUST!!!

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LADYC20054

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Feb. 5, 2007

I marinaded the chicken overnight, and cooked it on the Foreman grill - it turned out moist and flavorful. If I were to make it again, I would add some garlic to the marinade. Thanks, Barbara!

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 16, 2006

I made the recipie as is, the night before, so my chicken thawed in the marinade and it was in the bag for about 24 hrs & it was GREAT, i will definitely be making this again!

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Cassi

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Reviewed: Oct. 12, 2006

Easy recipe and good too. I substituted lime juice for lemon juice/lemon. In addition I added garlic (is there life without garlic??) powder prepared it on top of the stove. I poured my boiled potatoes into the skillet afterwards and added a bit of liquid to pick up the flavor of the seasonings. It was good!!

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Julia Grabowski

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Reviewed: Oct. 3, 2006

this is the best chicken. I grill it with a slice of lemon on top. U must love lemon and rosemary- which i do!

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Oct. 3, 2006

As suggessted by other reviewers, I added garlic and dijon. The marinade is delicious! Both times I have made it I only had two hours to marinate the chicken before putting it on the grill. It still had a lot of lemon and rosemary flavor. If it marinated longer, the flavor might be too powerful.

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sumxido

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Reviewed: Aug. 22, 2006

This marinade was very simple.. just the way I like it. I added garlic and dijon, as suggested in other reviews, and some extra rosemary. I decided to blend the marinade so there weren't large pieces of rosemary. Delicious!

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BUNNY78

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Reviewed: Aug. 11, 2006

Delicious. Served with some different salads. Will make again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Jul. 10, 2006

Loved this chicken. I added a tsp of dijon mustard and a clove of minced garlic to the marinade. This was delicious. I will make this again for sure.

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MELANIE

Cooking Level: Expert

Living In: Shawnee, Kansas, USA

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Reviewed: Jun. 27, 2006

We marinated this overnight and enjoyed the lemon/rosemary flavour but we thought it needed something a little more. Maybe some garlic would have helped, as we found this rather bland.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 26, 2006

I wasn't crazy about this, but I think its just a matter of personal taste. Although I love lemon, I'm not sure I like it paired with chicken. Worth trying, though.

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HappyApple

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Mar. 13, 2006

My fiance loves this recipe!! However I did make a few changes. I did make it the first time with rosemary and it was a little overwhelming. So the next time I substituted basil, and he said it was perfect. I also chose to bake it rather than grill it!! Thanks again.

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KOLIEOLIE

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Feb. 18, 2006

I make something very similiar to this recipe and it comes out fabulous! The key is worcestershire sauce. I would put in about 1/4 of a cup and use fresh rosemary rather than dried. Use it liberally. If you bake this rather then grill do not have marinate but I would say to cook it for 45min to an hour. Goes great with couscous!!!

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foodfanaticdebi

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Jan. 27, 2006

I marinaded the chicken for only two hours and it the lemon flavour was a little much. I wouldn't reccommend 8 hours or overnight! Also the rosemary was too strong. I would only use 1 tablespoon at the most if I were to make again. But it wasn't by any means a complete disaster.

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HollyGolightly

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Jan. 21, 2006

I cut the marinade to one serving and used it over 2 chicken breasts. I didn't have real lemon on hand so I just used the juice. I marinated for 24 hours. I broiled the chicken breasts for 10 minutes. I thought it needed some thing else than the lemon flavor, so I basted with a mix of lemon, worchester and garlic for 3 more minutes on each side. It gave it a great carmel color. The flavor ended up being garlicy/worchester on the outside and juicy lemon on the inside. The rosemary was a good compliment to these flavors. I would recommend trying it if you like lemon flavor as I do. It was served with mashed potatos, garlic/cheese biscuits and corn. YUM!

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jan. 19, 2006

I enjoyed this dish a great deal but I agree the taste of lemon is very strong. I only marinated it for an hour and not overnight and the taste of lemon was still very strong, so if you don't like that (which I do) then you should reduce the amount of lemon.

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joytaylor

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Reviewed: Sep. 17, 2005

Wonderful. We used fresh lemons from the tree and fresh basil instead (No rosemary in this years garden.) We tumbled it for 10 minutes in the vacuum marinater. The lemon was a bit strong, but we liked it that way.

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SHENDOAH

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Marinated Rosemary Lemon Chicken

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