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