Honey, Lemon and Rosemary Grilled Chicken

I ran across this recipe on Two Peas and Their Pod a couple of days ago and it was immediately on my menu/grocery store list. The list I keep is always tentative because it depends on what I can find that looks the freshest in the market that day and what is best price. Today I was supposed to go on a big grocery shopping spree but I went to a store that I wasn’t familiar with that was also undergoing construction and I just gave up and bought chicken breasts and cucumbers and spent $10! I never just pick up 2 things so it feel weird but oddly nice. I spent the extra time I had to go get a pedicure!

I let the chicken marinate in a Ziploc bag in the fridge for an hour.

This is what the finished plate looked like! Very colorful! I only got one photo in before I started eating. My boyfriend, Travis, says this chicken was as good as chicken can get without being fried! I can see us making this again and again 🙂

Honey, Lemon and Rosemary Grilled Chicken

(From Two Peas and Their Pod)


  • 1/2 cup honey
  • zest of one lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons chopped, fresh rosemary
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breasts


  • In a medium bowl, whisk together the honey, lemon zest, lemon juice, olive oil, fresh rosemary, garlic, salt and pepper.
  • Place the chicken breasts in a Ziploc bag. Pour honey, lemon, rosemary mixture into the bag and mix around until the chicken breasts are well coated. Place the bag in the refrigerator and let marinate for 30 minutes up to overnight.
  • Preheat a grill to med-high and brush the grill with olive oil. Remove chicken breasts from the bag and place them on the grill. Discard the bag and the juices they were marinating in. Grill chicken until cooked through. Removed from the grill and serve warm.

Lemon Thyme and Lemon Rosemary Homemade Salt Scrub

I’m so excited about this because it easy, homemade, organic and WAY cheaper than buying a similar prepared product in the store. Also it’s perfect for gift giving. I love this so much that after making this first batch I want to make it known that this is only my first of many flavor concoctions! I decided to make it yesterday as a mother’s day gift. I knew that I would be meeting my mom this morning at a farmer’s market near her house and this is one of the things I wanted to share with her.

This recipe was inspired from a recipe I found on Pinterest a month or so ago from Jaclyn at Food Plus Words.

Lemon Thyme and Lemon Rosemary Salt Scrub

(Adapted from Food Plus Words)


  • Organic Grapeseed Oil
  • Organic Lemon essential oil (4-8 drops)
  • Kosher Salt
  • Fresh sprigs of thyme and rosemary


  • The recipes I reviewed said the salt and oil should be measured 2 parts salt to 1 part oil. I found that you needed just slightly more oil than that. Measure it exactly first then add oil by teaspoon fulls until it is slightly covering the salt once everything settles.
  • So start by measuring the salt and pour into a prepared jar of your choice. Add oil, essential oil drops and fresh herbs. For the thyme I picked and stemmed it and added the tiny leaves whole. For the rosemary I stemmed it and chopped it until it was about the size of the thyme leaves.
  • In the larger jar I mixed 3/4 salt, 1/4 cup plus 2 tablespoons of grapeseed oil, 6-7 drops of essential oil and about 2 tablespoons of thyme.
  • In the two slightly smaller jars I mixed (in each jar) 1/2 salt, 1/4 cup grapeseed oil, 4 drops of essential oil and in one jar little over a tablespoon of thyme in the other jar a little over a tablespoon of rosemary.
  • To use: stir around with a small spoon or small wooden scoop to mix. Take about a 1/2 teaspoon if washing your hands with it and scrub…when done rinse and pat dry. Can also be used on feet, knees or elbows.
  • I printed tags and put ribbons on the jars for gift giving!

Rockfish Baked with Lemon and served with Herb Buttered Bruschetta

I went shopping at one of my favorite stores this evening, Ellwood Thompson’s. I had been out all afternoon taking our labradoodle, Walter, to the vet and then running company errands with my boyfriend, Travis. Dinner was on our minds after our long day out. Ellwood’s had some local, sustainably caught rockfish and I decided that would be our dinner this evening. Of course, I didn’t leave without a few other lovely purchases…bone-in pork chops from Polyface Farms (that will be dinner tomorrow night), locally grown bok choy and shiitake mushrooms, locally made artisan baguette and an organic wine from Oregon.

I knew that I wanted to bake the rockrish and did a quick Google search for some inspiration. I found in-depth and easy to follow instructions on Livestrong.com and my idea for the following recipe was taken from there. I’m excited to share this recipe because it’s the first recipe on my blog which features rosemary and olive oil 🙂

Rockfish Baked with Lemon and served with Herb Buttered Bruschetta (adapted from Livestrong.com)


  • A little over 1 pound fresh rockfish
  • 2 tablespoons extra virgin olive oil
  • 2 small lemons (or 1 large), sliced into rounds
  • handful of fresh asparagus, ends trimmed
  • 2 sprigs fresh rosemary
  • kosher salt and fresh ground pepper
  • 1/4 teaspoon red pepper flakes


  • Preheat oven to 400°. On a baking sheet covered with foil place the rockfish fillets and asparagus.
  • Use the ends of the lemons that can’t be used as slices and squeeze that juice over the fish and asparagus. Drizzle the EVOO over everything and sprinkle with salt and pepper. Lay the rosemary springs on top of the fish then cover the rosemary with the lemon slices. Sprinkle the fish with the red pepper flakes.
  • Cover the baking sheet with another layer of foil and bake for 15 minutes. Remove foil and move asparagus around to make sure it is baking evenly. Cook for another 5 minutes uncovered.
  • While the fish is baking prepare the bruschetta.

Ingredients for Bruschetta

  • baguette, sliced
  • cherry tomatoes sliced in half
  • gorgonzola cheese
  • Herb Butter: 3 tablespoons unsalted butter, 1 clove garlic minced, 1/4 teaspoon fresh chopped rosemary (I used just a bit of the butter, can be used within one week if stored in fridge)


  • Slice the amount of bruschetta that your family will eat that night. Spread butter on the top, add half of a cherry tomato and lightly sprinkle with gorgonzola.
  • Once fish is removed from oven re-cover the fish with the foil used during the first part of baking, turn oven up to 425 degrees and bake bruschetta for 5-8 minutes until crisp.

The recipe turned out very, very well (if I do say so myself) so I will certainly make it again!

Urban Herb Garden

I have been obsessed with growing herbs for about 5 years now. Last year I had what I consider to be my most successful year of growing. Today I want to share with you where they grow and some pictures of what I’m growing. My rosemary is whispering in my ear telling me that it wants to be written about first. It is included in the name of my blog, after all.

My rosemary grows, along with the rest of my garden, in a spot that has one of the most beautiful views in Richmond. My roof. We live in an urban neighborhood right on the James River in the downtown area of Richmond. The neighborhood is a mix of privately owned condos, townhouses and businesses. We have a pool, 3 restaurants and a boat marina. This is a photo of the seating area and part of the “growing” roof top.

Back to the rosemary…it grows inside of an old broken fire pit that was too cool and rustic to throw out. Here is a view from the top as it grows up toward the sun:

And another view of the rosemary:

Here are some shots of other herbs growing on the roof:

Lemon thyme, planted in 2011

Tarragon, planted April 2012

Sage, planted April 2012

Oregano, planted April 2012

Tomatoes (because they didn’t want to be left out), planted April 2012

The largest and most abundant herb that I grew last year was sweet basil. I had 3 very large bushes. One large plant would fill up a large colander once was it was cleaned and stemmed. This season I have planted sweet basil and thai basil, it’s currently about an inch tall and I’m hoping it’s going to get just as big as it did last year!

Basil, stemmed and washed. 2011

I also have a few things growing in pots on my front porch. The dill has been planted from seed I saved from last year.

Dill, planted March 2012

Chives, planted April 2012

Jalapeno pepper, planted April 2012

Thai Basil seedlings, started March 2012. A stray dill seed got in there somehow!

I hope you enjoyed this little tour of my recent plantings. I will keep you updated as they grow and as I use them in recipes! – Elissa