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Grilled Tuscan Chicken with Rosemary & Lemon

There are few things more rewarding in the summer months than popping outside to harvest fresh herbs for your dinner.

When it comes to versatility, herbs are hard to beat. They add delicious flavor to your favorite dishes, look and smell beautiful in your yard (hello, edible landscaping!) and attract pollinators. Plus, they’re easy to grow and care for. This month we'll feature recipes that will put your herb garden to use.


  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 garlic cloves
  • Salt & Pepper
  • 1 chicken (3 1/2 to 4 pounds) cut into 8 or 10 serving pieces
  • 1/4 cup fresh lemon juice


  1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
  2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
  3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.

Recipe originally published by Martha Stewart.