My favorite herbs I grow is Rosemary! It’s so fragrant and woodsy herb, along with sweet basil, flat leaf parsley, sage, and thyme ( except for some reason thyme always dies on me ) so try this recipe:

Grilled Tuscan Chicken with Rosemary and Lemon

Evoke sunny Tuscany with chicken marinated in lemon juice, rosemary, garlic, and olive oil. Blanch the fresh rosemary in boiling water before adding to the marinade in order to intensify its flavor.


2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
1/4 cup olive oil
2 garlic cloves
Salt and pepper
1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
1/4 cup fresh lemon juice


Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.

Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.

Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

Grilled Zucchini and Squash

Widely used in Mediterranean cooking, basil is aromatic and slightly pungent. Basil’s delicate leaves are best used raw or added at the end of the process.


2 zucchini (about 1 pound)
2 yellow squash (about 1 pound)
2 yellow bell peppers, seeds and ribs removed
1/4 cup olive oil
Salt and pepper
1/4 cup thinly sliced fresh basil


Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.

In a large bowl, toss vegetables with oil; season with salt and pepper.

Grill vegetables until tender, 6 to 8 minutes per side.

Return vegetables to bowl; toss with basil.