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Orange Rosemary Chicken

Orange Rosemary Chicken

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    4 h 45 m
DEERPANT

DEERPANT

It's fabulous hot or cold. I make a big batch so there are leftovers (which make tasty quesadillas). I move my oven rack to a lower setting to keep the chicken moist, and even then it barely takes 30 minutes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.
  2. Preheat the oven broiler.
  3. Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
  4. Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Fastcooker
200

Fastcooker

1/5/2004

5 stars for being and easy and tasty recipe! I used boneless, skinless breasts. I added bits of orange peel to the marinade for added flavor. If you use dried rosemary make sure you strain the marinade before basting or you will have chewy leaves. I boiled the remaining marinade, added a splash of gran mariner and thickened with a teaspoon of cornstarch in a bit of water. Pour over chicken breasts when you serve. Yum!

Bawstin's Cupcake Dawls
86

Bawstin's Cupcake Dawls

10/13/2008

WONDERFUL recipie!!! I changed it just a tad, instead of letting it marinate, low on time, I added the mixture to a pan and threw the chicken in. If you use a good pan (hubby's a chef lol) and throw a top on it the spices will cook into the meat and it's perfect. From there we strained the rosemary and chives and made a rioux to add to the juices. This thickened it perfectly and it went BEAUTIFULLY over rice. Overall, dinner was fantastic tonight.

Andi
63

Andi

4/6/2003

This recipe was wonderful and wonderfully easy. My husband loved it. He said he had never tasted chicken so tender. I used eight boneless chicken breasts. I sliced a breast to take to work the next day. It was not overcooked when I heated it in the microwave. I have passed this recipe on to coworkers with my recommendations. Kudows to DEERPANT.

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