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Photo Credit: Elizabeth Newman

Southern Italian Herb Chicken

The flavors of this chicken come straight from Southern Italy: tons of vibrant fresh herbs, bright lemon juice, some red onion, and a hint of anchovy paste. Don't let the anchovy scare you; it just brings the other flavors to life and makes them taste more like themselves!

southern italian chicken

Southern Italian Herb Chicken


dinner Main Course

Prep Time

15 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Southern Italian Herb Chicken


  • Vegetable Oil Cooking Spray
  • 4 4-oz boneless skinless chicken breasts
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup extra-virgin olive oil
  • 1/2 small red onion, (roughly chopped)
  • 1/4 cup lemon juice, (from 1 lemon)
  • 2 tablespoons apple cider vinegar
  • 2 garlic cloves, (smashed)
  • 1/2 packed cup fresh basil leaves
  • 1/4 packed cup fresh mint leaves
  • 2 tablespoons fresh marjoram leaves, (chopped)
  • 1 tablespoon fresh rosemary, (chopped)
  • 1 tablespoon anchovy paste
  • kosher salt
  • freshly ground black pepper


    For the Chicken:

    1. Preheat over to 425*F. Spray a heavy-rimmed baking sheet with vegetable cooking oil spray (I spread some extra-virgin olive oil in a small roasting pan). Rub the chicken with the oil, salt and pepper. Arrange the chicken pieces not the baking sheet and roast until cooked through and the internal temperature of the chicken reaches 165*F, about 15 minutes.

    For the Dressing:

    1. While chicken is roasting, combine the oil, onion, lemon juice, vinegar, garlic, basil, mint, marjoram, rosemary, anchovy paste, salt and pepper in a food processor. Blend until chunky. (I used the Vitamix on level 2 for one minute.)
    2. Spoon the dressing over the chicken and serve.



    per serving
    Amount/Serving % Daily Value
    3 grams
    2 grams
    38 grams
    Saturated Fat
    5 grams
    4 milligrams
    150 milligrams
    1 grams
    1 grams
    Unsaturated Fat
    32 grams
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    dairy free
    gluten free

    1 comment

    • Author's avatar image
      Marcy Brown

      Delicious. The sauce is out of this world. It's bright and fresh and I want to eat it on everything. I couldn't find fresh marjoram so I added some fresh thyme to the other herbs. Also I zested the lemons (2) in addition to juicing. Otherwise, I followed it to the letter.

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