"It's fabulous hot or cold. I make a big batch so there are leftovers (which make tasty quesadillas). I move my oven rack to a lower setting to keep the chicken moist, and even then it barely takes 30 minutes." — DEERPANT
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1 1/2 cups
chopped fresh chives
chopped fresh rosemary
ground black pepper
1 (2.5 pound)
whole chicken, cut into 8 pieces
5 stars for being and easy and tasty recipe! I used boneless, skinless breasts. I added bits of orange peel to the marinade for added flavor. If you use dried rosemary make sure you strain the marinade before basting or you will have chewy leaves. I boiled the remaining marinade, added a splash of gran mariner and thickened with a teaspoon of cornstarch in a bit of water. Pour over chicken breasts when you serve. Yum!
Hated it. Very bland. Will not make again.
I changed it just a tad, instead of letting it marinate, low on time, I added the mixture to a pan and threw the chicken in. If you use a good pan (hubby's a chef lol) and throw a top on it the spices will cook into the meat and it's perfect. From there we strained the rosemary and chives and made a rioux to add to the juices. This thickened it perfectly and it went BEAUTIFULLY over rice.
Overall, dinner was fantastic tonight.
This recipe was wonderful and wonderfully easy. My husband loved it. He said he had never tasted chicken so tender. I used eight boneless chicken breasts. I sliced a breast to take to work the next day. It was not overcooked when I heated it in the microwave. I have passed this recipe on to coworkers with my recommendations. Kudows to DEERPANT.
This was a repeater. Most of the ingredients are staples - ok, ok, so I had to substitute green onions for the chives but it turned out just fine. When making it, highlight the marinate 4 hours so you can have it on the night you planned to have it. I am not a broiler so it went on the grill and worked just fine.
Very flavorful! I scaled the recipe back to 4 servings and used 3 boneless, skinless chicken breasts. The fresh herbs really make this taste great. I will be using this to top a summer salad or to make chicken salad lettuce wraps!
We put this on the grill instead of the broiler. I also marinated overnight. Very easy.
Very good for an adult taste. My daughter didn't like it at all. I can see why.My chicken came out kind of dry, though. If anybody has advice on how to keep my chicken from getting dry, please let me know!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Rosemary Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 157
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