Lemon Herbed Chicken

Maureen Martone

This marinade is easily modified by adjusting the seasonings to your liking.  Since olive oil oxidizes at temperatures above 200 F, I use expeller-pressed Almond Oil or Avocado Oil in this marinade.  If you are addicted to the taste of olive oil, then drizzle it on the fully cooked chicken.

Whether I’m summer-time grilling or winter-time crock-potting, I always make a double batch.  Enjoy leftovers for lunch or top a salad to make it the main entrée.  If you like an intense lemon flavor with more “punch,” add the zest of an organic lemon.



¼ c.       Lemon Juice, freshly squeezed

2 T.         Almond Oil or Avocado Oil

1 T.          Italian Seasoning

1 tsp.       Parsley (dried)

½ tsp.     Black Pepper

¼ tsp.     Sea Salt

¼ tsp.     Onion Powder

3-4           Garlic cloves, pressed

4              Chicken breasts or legs



  1. Rinse & drain chicken.
  2. Mix marinade ingredients & pour over chicken.
  3. Cover & refrigerate 4-24 hours.
  4. Set out room temperature 15 minutes before grilling.
  5. Drizzle extra-virgin, cold-pressed olive oil over the cooked chicken.
  6. Garnish with lemon wedges.


Tip:  When cooking chicken in a crock-pot, double the seasonings in the marinade.


Prep Time:           5 minutes

Grilling Time:   10 minutes

Crock Time:       4-6 hours on LOW setting