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  • 1 tablespoon finely grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 tablespoon coarsely chopped fresh parsley
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon white pepper
  • 4 (6-ounce) chicken breasts


  1. Combine all ingredients except chicken in a blender and blend until emulsified.
  2. Combine chicken and marinade in a nonreactive bowl or dish. Cover and refrigerate at least 8 hours.
  3. Preheat oven to 375F.
  4. Heat a large ovenproof skillet over medium-high heat. Add chicken (discard marinade), and cook until golden brown, about 5 minutes. Turn chicken over and transfer pan to the oven. Roast about 15 minutes, until thoroughly cooked. Serves 4.
Recipe by Chef Azmin Ghahreman

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The recipe was originally published as Lemon Chicken on

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