Orange-Rosemary Glazed Chicken Breasts

Orange-Rosemary Glazed Chicken Breasts


  • 4 chicken breast halves, bone-in and skin-on
  • 1 TBLS olive oil
  • 1 TBLS rosemary leaves, minced
  • 1 TBLS Italian flat parsley, minced
  • 1 tsp grated orange zest
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 fresh rosemary branches


  • 1/2 cup orange marmalade
  • 1/2 cup orange juice
  • 2 TBLS red wine vinegar
  • 2 TBLS chicken stock
  • 2 cloves garlic, minced
  • 1 TBLS fresh rosemary leaves, minced
  • 1/8 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Cooking Directions:

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.

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Total fat
Saturated fat