Roughly chop garlic cloves and place in a large bowl.

Wash and zest lemons using a microplane or box grater. Try not to get the white pith when zesting. Then juice lemons - don't worry about seeds getting in there.

Roughly chop fresh rosemary and add to the bowl.

Stir in the olive oil and salt and pepper.

Add the chicken breasts to the bowl and move them around so they are all coated with the marinade.

Cover with plastic wrap and put the chicken in the fridge for a half hour or longer (up to 2 hours). If you don't have time to marinade the chicken then it can go straight to a preheated grill.

Have the grill at a medium heat and start grilling the chicken skin side down.

Cook for 10 minutes on one side and 10 minutes on the other. All grill vary a great deal so you may need to cook it with the lid closed for most of this time. We did, but keep a close eye on it.

The best and safest way to check that the chicken is done is to use a meat thermometer (165 degrees F internal temp). If you don't have one or can't be bothered then you can cut into the thickest part and check that it is no longer pink and the juices run clear.