Orange Rosemary Chicken Recipe -
Orange Rosemary Chicken Recipe
  • READY IN ABOUT 5 hrs

Orange Rosemary Chicken

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    4 hrs 45 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

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!

Most Helpful Critical Review
Dec 30, 2003

Hated it. Very bland. Will not make again.

Oct 13, 2008

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 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.

Apr 06, 2003

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.

Dec 27, 2003

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.

Jul 09, 2008

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!

May 25, 2004

We put this on the grill instead of the broiler. I also marinated overnight. Very easy.

Dec 05, 2008

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!


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 19.3 g
  • 39%
  • Sodium
  • 349 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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