"An easy and tangy chicken recipe that uses ingredients found in your cupboard. Serve with egg noodles or rice." — MJP1
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bone-in chicken breast halves
salt, or to taste
I had 11 guests for my husbands birthday dinner and made this dish. It was great. Everyone commented on how good it was. I used legs and breasts. Thanks for the recipe. I will make this again for sure.
Uhm....no. Boring. We used boneless, skinless chx breasts and my husband said the chicken was tough (try covering it in foil if you do bnless/sknless chx for the first half or more of cooking) and the sauce had little flavor. I didn't try the chx, but tried the sauce and thought it was b-o-r-i-n-g! It needs more....EVERYTHING! Cayenne, brown sugar, worcestershire, more flavor in general. It tasted like vinegar and tomato sauce. Sorry, dear, but next time I'll use one of Steven Raichlen's recipes...y'know, the KING of bbq?? Now that man knows how to make a sauce! We won't be trying this again. Big disappointment.
Pretty good, and had a nice flavor. Would probably make this again.
I thought this was very good and easy.
I looked at the ingredients and actually doubted the recipe at first, but after actually baking the chicken I realized the flavors all compliment each other! thankyou!
The rosemary provides excellent flavor to the chicken. This is a great recipe - very quick and easy to make, too!
I tried this recipe because I'd never made baked chicken with rosemary as one of the main flavors. I'm glad I tried this and thought it was a nice change, but don't think that I'll be making it very often. I think there was too much vinegar and not enough sweetness for my taste.
This was delicious. A nice surprise and easy to fix.
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Rosemary Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 213
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