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Low Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.

Low residue diets limit citrus peel because it adds fiber and residue. The small amount of lemon zest here contributes very little, so it is likely low residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.

Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

Low residue diets limit seeds and coarse spices. Only a trace of fresh fresh ginger is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.


In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, parsley, ginger, turmeric, and salt until fully combined.
Reserve 2 tablespoons of the marinade in a separate small bowl and set aside for basting or serving; do not let it contact the raw chicken.
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