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Lemon Fresh Herbed Chicken

This recipe here is sure to make your mouth water just reading it, but wait until you taste what we came up with using our fresh herbs we plant every year working with our friend, Chef Eric – Executive Chef from Carter’s Creative Catering in Loveland, CO.

Lemon Fresh Herbed Chicken


  • 1 tablespoons chopped fresh marjoram
  • 1 tablespoons chopped fresh   rosemary
  • 1 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh basil
  • 1 tablespoons garlic, minced
  • 1 pinch ground black pepper to taste
  • 1 package boneless chicken (4 chicken breasts)
  • 2 tablespoons virgin olive oil
  • 1 large lemon, juiced, lemon halves reserved

Preheat an oven to 350 degrees.  Mix the fresh marjoram, rosemary, thyme, basil, garlic, and black pepper in a small dish; set aside.  Lightly brush the chicken with olive oil. Sprinkle the chicken evenly with lemon juice, then sprinkle with 2/3 of the mixed herbs. Place chicken in baking dish, cover with foil.  Cut 3 half-inch slits in the top of the bag.  (Bake time will depend on the thickness of your chicken breasts – so check with a meat thermometer)