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Lemon Roasted Chicken Breasts
3 lb boneless skinless chicken breast halves
1/4 cup extra-virgin olive oil
3 finely chopped garlic cloves
grated zest and juice of 1 lemon
2 tbs chopped fresh rosemary
2 tbs chopped fresh thyme
2 tsp coarse salt
1 tsp freshly ground pepper
Rinse chicken breasts and pat dry. Whisk together olive oil, garlic, grated lemon zest and juice, and 2 tbs rosemary, thyme, salt and pepper in large dish. Add chicken breasts and coat well. Cover and refrigerate for 4-8 hours. Prepare a medium-hot fire on grill. Oil grill rack and position it 6 inches from heat. Grill chicken breasts 5 minutes per side. Transfer to cutting board and cut diagonal against grain into 1/2 inch thick slices. Arrange chicken slices on warmed serving platter and drizzle with carving juices. 8 servings
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