Tangy Rosemary Chicken

Tangy Rosemary Chicken

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 {{adjustedServings}} servings 460 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • 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.
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Reviews 13

  1. 14 Ratings


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) and the sauce had little flavor. I didn't try the chx, but tried the sauce and thought it was b-o-r-i-n-g! It needs more....EVERYTHING! Cayenne, brown sugar, worcestershire, more flavor in general. It tasted like vinegar and tomato sauce. Sorry, dear, but next time I'll use one of Steven Raichlen's recipes...y'know, the KING of bbq?? Now that man knows how to make a sauce! We won't be trying this again. Big disappointment.


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 again for sure.


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