Lemon-Rosemary Chicken

• 8 skinless boneless chicken breast halves
• 1/2 cup olive oil
• 1/2 cup fresh lemon juice
• 6 bay leaves, broken into small pieces
• 3 tablespoons chopped fresh rosemary
• 4 large garlic cloves, pressed
• 1 teaspoons salt
• hot pepper sauce to taste
• 2 tbsp light mayonnaise

1. Whisk oil, lemon juice, bay leaves, rosemary, garlic, salt and hot pepper. Pour marinade over chicken and marinate for 2 hours or overnight in fridge.
2. Preheat oven to 425F. Drain marinate and bake chicken on lowest rack for 30-minutes, turning halfway.
3. Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute, cool and whisk in mayonnaise. Serve chicken with sauce.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen