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2 cloves garlic, minced

1½ teaspoons chopped fresh thyme

1 whole bay leaf

1½ teaspoons chopped fresh rosemary

½ teaspoon salt

4 large boneless, skinless chicken breasts

In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, bay leaf, rosemary and salt.

Place chicken breasts in a large zip-close plastic bag, then pour in the marinade. Seal and refrigerate for 24 hours, gently shaking the bag occasionally.

When ready to cook, preheat the broiler to high.

Remove the chicken breasts from the bag, reserving the marinade. Place the chicken on a broiler pan or a baking sheet lined with foil. Broil the chicken for 8 minutes. Flip the breasts, baste and grill for another 7 minutes.

Makes 4 servings.

This herbaceous dish can be adapted to whatever fresh green herbs you have handy.

Use it alone as a meal or omit the chicken and serve alongside poultry or fish.

Rice pilaf with herbs

This recipe is adapted from Margaret Ellmore’s version in “The Herb Society of America’s Essential Guide to Growing and Cooking With Herbs.” From start to finish, it takes 45 minutes.

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