Best 2 Marinated Rosemary Lemon Chicken Recipes

Experience the tantalizing flavors of the Mediterranean with our aromatic Marinated Rosemary Lemon Chicken. This delectable dish features tender chicken breasts marinated in a vibrant blend of fresh rosemary, zesty lemon, savory garlic, and a hint of Dijon mustard. The result is a juicy and succulent chicken that's bursting with flavor.

Complementing this delightful main course are three equally enticing recipes: a refreshing Lemon-Cucumber Salad, a creamy and tangy Tzatziki Sauce, and a hearty Quinoa Tabbouleh Salad. The Lemon-Cucumber Salad offers a crisp and refreshing side dish with its combination of crisp cucumber, tangy red onion, and a zesty lemon-mint dressing. The Tzatziki Sauce adds a cooling and flavorful touch with its creamy yogurt base, cucumber, garlic, and fresh herbs. Lastly, the Quinoa Tabbouleh Salad provides a wholesome and flavorful side dish with its medley of quinoa, chopped vegetables, herbs, and a tangy lemon-tahini dressing.

These recipes come together effortlessly to create a complete and satisfying Mediterranean-inspired meal. Indulge your taste buds in the harmonious blend of flavors and aromas that these dishes offer.

Here are our top 2 tried and tested recipes!

MARINATED ROSEMARY LEMON CHICKEN

Marinated Rosemary Lemon Chicken image

Perfect for the summer barbecue! Serve with rice, a light pasta salad, or grilled corn. Great summer eating!

Provided by Barbara Edwards

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h30m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup lemon juice
⅛ cup olive oil
2 tablespoons dried rosemary
4 skinless, boneless chicken breast halves
1 lemon, sliced

Steps:

In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
Preheat the grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!

Nutrition Facts : Calories 208.6 calories, Carbohydrate 6.6 g, Cholesterol 67.2 mg, Fat 9.9 g, Fiber 2.1 g, Protein 25 g, SaturatedFat 1.9 g, Sodium 60.6 mg, Sugar 0.7 g

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS

LEMON AND ROSEMARY MARINATED GRILLED CHICKEN WITH COUSCOUS AND MUSHROOMS image

Categories Bread Chicken

Number Of Ingredients 24

Ingredients

Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Couscous:
1 1/2 cups water
1/2 cup small diced red onion or shallots
1/2 cup small diced carrot
1/2 cup currants
1 (10-ounce) package couscous
2 tablespoons extra-virgin olive oil
1/4 cup toasted pine nuts
3/4 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon chopped fresh mint leaves
Set a 1-quart saucepan over high heat and add the water, red onions, carrots and currants. Bring to a boil and cook for 3 minutes. While the water boils, combine the remaining ingredients except the mint in a medium heat-proof bowl. Pour the water over the couscous in the bowl and cover with plastic wrap. Allow to steam for 5 minutes, remove the plastic, add the mint and fluff with a fork. Serve hot.
Yield: about 4 cups

Steps:

Sauteed Cremini Mushrooms: 3 tablespoons unsalted butter 3 tablespoons minced shallots 1 teaspoon minced garlic 1 pound cremini mushrooms, thinly sliced 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 3/4 cup balsamic vinegar Set a 12-inch saute pan over medium-high heat. Add the butter and once melted, add the shallots and garlic to the pan. Cook for 1 minute, then add the mushrooms, thyme, salt and pepper. Continue to cook the mushrooms, stirring occasionally, until softened and most of the liquid has evaporated, 7 to 8 minutes. Deglaze the pan with the balsamic vinegar and continue to cook until the vinegar has reduced by 1/2, about 2 minutes. Remove from the heat and serve the mushrooms spooned over the chicken and couscous. Yield: about 1 1/2 cups

Tips:

Choose high-quality chicken: Opt for organic or free-range chicken for the best flavor and texture.
Use fresh herbs and lemons: Fresh herbs and lemons add a vibrant flavor to the marinade. Make sure to use organic lemons and herbs, if possible.
Don't over-marinate the chicken: Over-marinating can make the chicken tough. Marinate the chicken for at least 30 minutes, but no longer than 24 hours.
Cook the chicken thoroughly: Make sure the chicken is cooked all the way through before serving. The internal temperature should reach 165°F (74°C).
Let the chicken rest before serving: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. This will help ensure that the chicken is tender and juicy.

Conclusion:

This marinated rosemary lemon chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the marinade adds a delicious tangy flavor. Serve it with your favorite sides, such as roasted vegetables or mashed potatoes.

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