Tangy Rosemary Chicken

Tangy Rosemary Chicken

13
MJP1 0

"An easy and tangy chicken recipe that uses ingredients found in your cupboard. Serve with egg noodles or rice."

Ingredients

1 h 15 m servings 460 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 46.7 g
  • 93%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish. Put several slices of onion on top.
  3. In a medium saucepan over medium heat, stir in ketchup, vinegar, butter, garlic, rosemary, salt, and mustard. Bring to a boil, then pour sauce over chicken.
  4. Bake in a preheated oven for 30 minutes. Turn chicken breasts over, and continue baking until done, about 20 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

13
  1. 14 Ratings

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Uhm....no. Boring. We used boneless, skinless chx breasts and my husband said the chicken was tough (try covering it in foil if you do bnless/sknless chx for the first half or more of cooking)...

I had 11 guests for my husbands birthday dinner and made this dish. It was great. Everyone commented on how good it was. I used legs and breasts. Thanks for the recipe. I will make this aga...

Pretty good, and had a nice flavor. Would probably make this again.