Is there anything more sadly predictable than bland chicken breast? We’ve all been there – trying to eat healthy and staring down at a plate of poultry that has all the excitement of watching paint dry. This Lemon-Herb Chicken Rub is my secret weapon against the “chicken again?” sigh from across the dinner table. It was born out of desperation one night when I realized I’d promised my kid “special chicken” but had completely forgotten to marinate anything. Cue kitchen panic!

I frantically mixed dried lemon peel (that I’d been saving for… something?) with whatever herbs looked good, and a miracle happened. My daughter, who typically approaches new foods with the enthusiasm of someone being asked to sample mystery items while blindfolded, actually asked for seconds! The bright, citrusy notes in this blend have roots in Mediterranean cooking, where lemon and herbs are practically a love language.

The beauty of this Lemon-Herb Chicken Rub is how it works equally well under the skin before grilling or roasting a whole bird or sprinkled over quick-cooking pieces on a hectic Tuesday. No lemon peel in your pantry? Zest a fresh lemon and let it dry on a paper towel for about 15 minutes before mixing with the herbs – slightly different but equally delicious!

Lemon-Herb Chicken Rub

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Vibrant Lemon-Herb Rub infuses poultry with bright citrus notes and fragrant herbs, turning simple chicken into a weeknight dinner highlight.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 4oz 1x
• Category: Sides & Sauces

Ingredients

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• 2 tablespoons dried lemon peel
• 2 tablespoons dried thyme
• 1 tablespoon dried rosemary (crushed)
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried sage
• ½ teaspoon dried marjoram (optional)

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Instructions

1. Mix together then store in a 4oz jar

This sunny little blend is practically begging to be used on all things poultry! For the best results, drizzle your chicken with a little olive oil first, then apply the rub liberally, making sure to get some under the skin if possible. Let it sit for at least 15 minutes if you’re in a rush, or up to overnight if you’re one of those magical meal-planning people (teach me your ways!).

This blend also works wonders on roasted vegetables – particularly potatoes, cauliflower, and carrots. For a complete sheet pan dinner, toss chicken pieces and chopped veggies with olive oil and this rub, then roast at 425°F until everything is golden and delicious.

I like to serve lemon-herb chicken with something that can soak up all those amazing juices – crusty bread, fluffy rice, or if I’m being fancy, a risotto that I’ll pretend didn’t take me 45 minutes of constant stirring.

Has this Lemon-Herb Chicken Rub saved one of your weeknight dinners? Let me know in the comments if it’s earned a permanent spot in your spice cabinet – or if you’ve discovered a new way to use it that I need to try immediately!