Orange-Rosemary Glazed Chicken Breasts
Servings
4 Servings
Ingredients
- 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 tablespoon red wine vinegar
- 2 tablespoon 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
Instructions
- 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
Absolutely Succulent!
Can you do the chicken without the skin.
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.