Since I have a garden full of fresh herbs I used this recipe as a starting point. I went a little crazy picking a few too many herbs but just had to use them all. In a bowl I combined the zest and juice of one lemon, the olive oil and I used approximately one tablespoon each of the following fresh herbs: rosemary, thyme, sage, chives, parsley, and lemon balm. Instead of garlic powder I minced one garlic clove and added 2 tablespoons of worcestershire in place of the salt. I let the chicken hang out in the marinade for almost 24 hours. I had frozen extra chicken breasts from two different packages of chicken and used a total of 4 breast halves. Two pieces of the chicken turned out real juicy and tender and the other two were more firm and dry. The final result will depend on your chicken. I've tried similar recipes using dried herbs and they turned out fantastic - I just happened to have fresh on hand and love it even more that way. Thanks for the great recipe Victoria!
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Since I have a garden full of fresh herbs I used this recipe as a starting point. I went a...