Tangy Rosemary Chicken

Tangy Rosemary Chicken

13 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 15 m
MJP1
Recipe by  MJP1

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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)

Rate This Recipe
MACCO
8

MACCO

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.

Kristie
7

Kristie

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.

KUL567
4

KUL567

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 460 cal
  • 23%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 14.1 g
  • 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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