Orange-Rosemary Glazed Chicken

  • Active Time 15m
  • Total Time 50m

4 servings

Shine up plain baked chicken with a tart rosemary and citrus glaze. Serve with roasted potatoes and sautéed spinach.


  • 4 bone-in chicken breast halves (2 1/2 to 3 pounds total), skin removed, trimmed of fat
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 1 1/2 teaspoons chopped fresh rosemary, divided
  • 3 tablespoons orange marmalade
  • 2 tablespoons sherry vinegar, malt vinegar or cider vinegar
  • 1 teaspoon extra-virgin olive oil


Preheat oven to 400 degrees F. Coat a roasting pan with cooking spray.

Season chicken on both sides with salt and pepper and place, bone-side up, in the prepared pan. Sprinkle with 1 teaspoon rosemary.

Bake the chicken for 20 minutes. Meanwhile, combine the remaining 1/2 teaspoon rosemary, marmalade, vinegar and oil in a small bowl.

Turn the chicken pieces over and top with the marmalade mixture. Bake until the chicken is no longer pink in the center, 15 to 20 minutes more. Serve immediately, spooning the sauce over the chicken.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8937

nutrition information per serving

252 calories; 3g total fat; 1g total saturated fat; 107mg cholesterol; 274mg sodium; 10g carbohydrates; 0g fiber; 43g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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