This was so easy! I am mostly vegetarian and have been for years so my experience cooking meat of any kind is exceptionally limited but this was still so simple. I did it in the oven following the directions that someone else gave here: bake at 350 covered for 15 minutes on each side, then uncovered for the remaining 20-30 minutes at 400, flipping occassionally and brushing with sauce each time you flip. My pan had lots of juices at the end of it and the chicken itself was very moist. You could really taste the orange flavor and the balsamic gave it a nice tanginess. I left out the sage because I just didn't have any and the chives because my dad hates them. I served it with almond rice pilaf from this site, honey-glazed carrots and roasted baby potatoes (I love my carbs). My entire family loved it although my sister noted that she would cut down on the balsamic or use a little more marmalade. I, however, loved it as it was and will definately make again soon. One last thing, I didn't use Garlic salt as I didn't have any and used a garlic paste instead but instead of rubbing the chicken with it (my hands would smell for days), I added about a teaspoon of the garlic paste to the sauce.
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