A zesty mouth-watering delight!


  • 6 chicken breasts
  • 1 tablespoon fresh rosemary leaves
  • 2 chopped garlic cloves
  • 1 shallot finely chopped
  • grated rind and juice of a lemon
  • 1/2 cup extra virgin olive oil


Step 1

Place chicken into a shallow dish
Combine in a separate bowl, rosemary, garlic, shallot plus lemon rind and juice
Whisk in olive oil then pour over the chicken
Cover and marinate in fridge overnight

Step 2

Preheat the oven to 180°C

Step 3

Remove chicken from the marinade and place on a lightly greased roasting tray
Bake for 25 minutes or until cooked through

Step 4

In the meantime, place leftover marinade in a saucepan and whisk over a low heat until slightly reduced and thickened

Step 5

Serve chicken with the sauce, fresh herb garden salad and couscous salad

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