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Chicken with Lemon Herb Sauce


  • 1 Head of garlic cut in ½ horizontally

  • 6 Pieces of 7oz Chicken

  • Taste Salt and Pepper

  • Taste Borsari Seasoning

  • ½ cup Olive Oil

  • 2 Whole sprigs of thyme

  • 6 Sprigs of thyme leaves removed and chopped

  • 1 Sprig rosemary leaves removed and chopped

  • 1 Bunch of fresh parsley chopped

  • 1 Lemon juiced

  • 1TBS Balsamic Vinegar



Preheat Oven to 375*F.

Place the garlic clove on a long piece of aluminum foil and sprinkle with a salt and pepper drizzle with olive oil and place 2 sprigs of fresh thyme wrap in foil and place into the oven and roast for about 45 minutes, or longer, until the garlic is soft.

Remove from oven and carefully open the foil to let cool for a few minutes. Squeeze the garlic cloves into a blender or food processor, add ½ cup of olive oil, lemon juice, and herbs to make quick vinaigrette. Use half for basting the chicken and the other for the serving at the table

Preheat Grill to medium heat and clean the grates

Season the Chicken, and place on the grill and cook for about

4-5 minutes. Turn the chicken over and heavily baste with the vinaigrette and continue to cook until the chicken is done about a total of 10-12 minutes.

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