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Orange-Rosemary Glazed Chicken Breasts


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Orange-Rosemary Glazed Chicken Breasts


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Orange-Rosemary Glazed Chicken Breasts


  • Ready Time : 0 min


4 Servings



    • 4 Chicken breast halves, bone-in and skin-on
    • 1 tablespoon olive oil
    • 1 tablespoon rosemary leaves, minced
    • 1 tablespoon Italian flat parsley, minced
    • 1 teaspoon grated orange zest
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 4 fresh rosemary branches


    • ½ cup orange marmalade
    • ½ cup orange juice
    • 2 tablespoons red wine vinegar
    • 2 tablespoons chicken stock
    • 2 cloves garlic, minced
    • 1 tablespoon fresh rosemary leaves, minced
    • 1/8 teaspoon crushed red pepper flakes
    • ½ teaspoon salt
    • 1/4 teaspoon black pepper


    Preheat oven to 425 F.


    Prepare glaze by combining in small saucepan the marmalade, orange juice, vinegar, stock, garlic, rosemary, crushed red pepper flakes, salt and pepper.  Bring to a boil over high heat; reduce heat and simmer for 5 minutes.  Remove pan from heat.  Pour 1/4 cup of the sauce into a small bowl and reserve.  Pour remaining sauce into pitcher or serving bowl for passing at the table.


    Heat olive oil in large oven-proof skillet over medium-high heat.  In small bowl, combine rosemary leaves, parsley, orange zest, salt and pepper; rub all over chicken breasts.  Place chicken, skin-side down, in skillet and brown, about 4 minutes.  Remove chicken from skillet.  Place rosemary branches in pan and place chicken breasts, skin-side up, on top of the rosemary branches.  Place in hot oven and roast 15 – 20 minutes, brushing chicken breasts with ¼ cup of glaze several times during the last 10 minutes of cooking.


    Source: ChickenEveryMonth


    Servings Per Recipe: 4 Servings

    Amount Per Serving

    • Calories: 410
    • Total Fat: 14g
    • Total Carbs: 31g
    •     Dietary Fiber: 1g
    • Protein: 40g


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    3 Responses to Orange-Rosemary Glazed Chicken Breasts

    1. Chicken breast was on sale and I was desperate to do something different and this was a great alternative to marinading it in BBQ or teriyaki as we normally do.

      It looked like a lot of steps, but it was a pretty quick meal, I made everything while my potatoes and vegetables were already cooking.

    2. Can you do the chicken without the skin.

    3. avatar says: GpBudin

      Absolutely Succulent!

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