Orange-Rosemary Glazed Chicken

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Orange-Rosemary Glazed Chicken

Orange-Rosemary Glazed Chicken

Shine up plain baked chicken with a tart rosemary and citrus glaze. Serve with roasted potatoes and sauteed spinach.

Serves 4

Prep Time 15 min

Total Time 50 min.

Ingredients

  • 4 bone-in chicken breast halves, (2 1/2-3 pounds total), skin removed, trimmed of fat
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1 1/2 teaspoons chopped fresh rosemary, divided
  • 3 tablespoon orange marmalade
  • 2 tablespoon sherry vinegar, malt vinegar or cider vinegar
  • 1 teaspoon extra-virgin olive oil

Cooking Directions

Step 1

Preheat oven to 400°F. Coat a roasting pan with cooking spray.

Step 2

Season chicken on both sides with salt and pepper and place, bone-side up, in the prepared pan. Sprinkle with 1 teaspoon rosemary.

Step 3

Bake the chicken for 20 minutes. Meanwhile, combine the remaining 1/2 teaspoon rosemary, marmalade, vinegar and oil in a small bowl.

Step 4

Turn the chicken pieces over and top with the marmalade mixture. Bake until the chicken is no longer pink in the center, 15 to 20 minutes more. Serve immediately, spooning the sauce over the chicken.


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