4

1Tbs. grated lemon zest
1/3 cup (2 lemons) lemon juice, freshly squeezed
2 Tbs. Epicurean Rosemary Extra Virgin Olive Oil
2 Lbs. chicken breast
4 medium lemons, halved
Coarse salt and freshly ground pepper
Oregano sprigs for garnish

Prepare marinade- In a small bowl, whisk lemon zest and juice, 2 Tbs. Epicurean Rosemary Extra Virgin Olive Oil, 2 Tsp. coarse salt and 1 Tsp. ground pepper. Divide marinade between 2 large re-sealable plastic bags. Divide the chicken between the bags and shake to coat. Let marinade at room temperature for 30 minutes, turning the bag occasionally.
Grill the chicken-oil grill grates and pre-heat grill to medium. Remove chicken from marinade and pat dry with paper towels. Place chicken on grill, close cover and cook until lightly browned and cooked through, about 8-10 minutes. Turn chicken over, cover and cook until chicken reaches an internal temperature of 175 degrees.
Transfer chicken to cutting board, tent with foil and let stand 10 minutes. Meanwhile place lemon halves on the grill cut side down; cook until slightly charred, 8-10 minutes. Serve chicken breasts with lemon halves. Garnish with fresh oregano sprigs if desired.