Orange Rosemary Chicken

Orange Rosemary Chicken

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


4 h 45 m servings 258 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.
  2. Preheat the oven broiler.
  3. Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
  4. Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 187 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Hated it. Very bland. Will not make again.

Most helpful
Most positive
Least positive

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 ...

WONDERFUL recipie!!! 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...

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 th...

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 hour...

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 ...

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 l...

We made chicken breasts on the grill with this marinade and it was delicious! I will definitely use the recipe again. Thanks!

Hated it. Very bland. Will not make again.

Other stories that may interest you