Lemon-Dijon Chicken with Rosemary

This is a recipe of mine that came about as a result of my trying to copy a recipe my husband found in Joy of Cooking when we were first married. I never could get it down, and I hated using Joy of Cooking (too big and bulky), but I think this one is much better and the method always produces perfectly moist chicken. You will never have dry chicken again if you follow this method.

Lemon-Dijon Chicken with Rosemary

4 boneless, skin-on chicken breasts (if you can't get these, use bone-in split breasts)
1 cup olive oil
Juice and zest of 1 lemon
3 cloves of garlic peeled and smashed
1 heaping tablespoon of dijon mustard
1 sprig of rosemary chopped
1/2 teaspoon of kosher or sea salt
fresh cracked pepper


1. Take your chicken, rinse and pat dry. 
2. Sprinkle generously with salt and fresh cracked pepper. Set aside in a small baking dish, just large enough to hold the chicken. 
3. In a small bowl or liquid measure, whisk together olive oil, lemon juice, zest, garlic, dijon, rosemary, sea salt and pepper. Whisk until combined. You should have about 1 1/4- 1 1/2 cups liquid. 
4. Pour all but 1/4 cup over your chicken and let sit for 2 hours. Reserve that last quarter cup. You'll use this once the chicken is done cooking. 


You can grill this or bake in the oven. The two methods are below: 
1. To grill- Heat your grill to about 400 degrees. Sear both sides and then turn the heat down to low. Let it cook until the chicken feels firm and the juices run clear. 
2. Remove from the grill, pour the remaining 1/4 cup of marinade over the chicken and then cover with foil. Let it sit for 15 minutes before cutting. 


1. To bake- Heat oven to 375 degrees. Put chicken in baking dish, cover with foil and bake until chicken is firm and juices run clear. 
2. Transfer chicken to serving plate and then pour your remaining 1/4 cup of marinade over chicken, cover with foil and let sit for 15 minutes before cutting.