Recipe by Karen
"A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread."
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chopped fresh rosemary
chopped fresh thyme
chopped fresh oregano
1 (4 pound)
chicken, cut into pieces
I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickness. I marinated the chicken for 2 days & grilled them about 3 1/2 minutes per side. I garnished the platter with lemon halves, roasted heads of garlic & sprigs of fresh rosemary. My only suggestion is to be careful with the fresh oregano...it is very pungent, so don't get carried away!!
Marinated cut chicken pieces overnight and roasted in oven at 375 degrees for 55 mins. Chicken looked very tasty coming out of the oven. Picky 11-yr old said it was ok, I thought the breast was dry, and no comment from DH. Won't make again.
This is incredible! I used boneless skinless chicken breasts and placed them in the marinade before I froze them. I then thawed over night. I grilled the chicken and it came out perfect. I used a teaspoon each of the dried herbs. The chicken had a great strong lemony taste, plus the hint of the garlic and herbs gave it great kick. I cooked my chicken about 10 minutes per side and they turned out perfect. I can't wait to make again.
Very delicious. I cooked mine in the oven 400 degrees about 45 to 50 min. I would definetly make again. I also added potatos in with my dish and they were so good!!!!!!
Very juicy and easy to make. I used boneless, skinless breasts, bottled lemon juice and dried herbs - wish I had a mortar and pestle to crush the rosemary. The first time I made this, I only used two breasts but kept the rest of the ingredients the same. I marinated for an hour and then cooked them on the George Foreman grill - delicious! The 2nd time I made four breasts w/the same amount of marinade - not quite as flavorful but still very good. I recommend adding more spices & garlic than the recipe calls for if you like a stronger flavor.
This dish is really, really easy. I didn't have fresh rosemany so I substitued a teaspoon of crushed rosemary and it turned out great.
this was wonderful! The juice from 2 lemons came out to about 1/4 cup. Will be making this again soon.
My 13-year-old daughter, who suddenly hates everything I put in front of her, absolutely loved this recipe! I've already made it twice in the last 3 weeks. Because it is too cold out to use my grill right now, I put the chicken in the oven for an hour at 350 degrees F. Served with wild rice, salad, and hot dinner rolls made dinner a hit in my house!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 277
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