Set aside the chicken in a shallow baking dish that can accommodate all 6 breasts for marinating.

In a bowl, combine the rosemary, garlic, shallots, lemon zest, and lemon juice. slowly whisk in the olive oil. Pour the marinade over the chicken, cover, and leave in the refrigerator for two hours or overnight.

Preheat the oven to 350?F. Remove the chicken from the marinade and bake in a roasting pan for 25 minutes or until cooked through.

Serve with a side salad and steamed veggies.