Lemon Thyme Chicken on Rosemary Skewers

Lemon Thyme Chicken

These pretty little Lemon Thyme Chicken tenderloins are infused by the rosemary skewers they’re dancing on, while dressed in lemon and thyme.



  • 10 6″ rosemary skewers (soaked in water for at least 1 hour)
  • 1.5 lbs chicken tenderloins (approx. 10)
  • A few sprigs of fresh thyme
  • 1/2 tbsp garlic salt
  • 1/2 tbsp lemon pepper seasoning
  • 1/2 tbsp rosemary olive oil (or regular)


  1. Preheat oven to 350 degrees F
  2. Soak the rosemary skewers for at least 1 hour in water (3 hours max – you don’t want the bark to come off, but if it does just slide it off).
  3. Use a short sharp knife to whittle a point on the end of each stick.
  4. Toss chicken with ingredients. Slide the leaves off the thyme sprigs and sprinkle them in.
  5. Skewer each tenderloin with a rosemary stick.
  6. Bake at 350 for 40 minutes.
  7. Enjoy!


Keywords: Lemon Thyme Chicken