Print pagePDF pageEmail page

1/4 cup olive oil
1 teaspoon fine lemon zest
juice of one large lemon
1 teaspoon soy sauce
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
3 cloves garlic, minced
1 shallot finely chopped
1/8 teaspoon cayenne pepper
salt and pepper
4-6 boneless, skinless chicken breasts
1 cup water

In a large bowl combine all ingredients except the chicken and water. Whisk until well blended. Taste and adjust the seasonings.  Add the chicken and turn to coat evenly. cover with plastic wrap and refrigerate for 2-4 hours.

Preheat oven to 425 degrees F. Remove the chicken from the marinade, reserving the marinade, and place on the rack of a roasting pan. pour the one cup of water into the pan. Roast basting occasionally with the reserved marinade up to the last 10 minutes of cooking,  until golden brown and juices run clear. about 35-45 minutes. An instant read thermometer should register 180 degrees F.