Orange Rosemary Roasted Chicken

5:14 AM

For dinner tonight we are lightening up the menu. I'm pretty sure that I found this on a Weight Watcher's board, but I don't exactly recall. This looks like something that I would have found there, at least. This chicken was very simple to prepare and doesn't take much to put it together. Baking the chicken in the juice and covered left the chicken very juicy and tender, which is always good, but overall it was sort of plain. There wasn't much of an orange flavor to it, and tasted more like rosemary than anything else, which I don't mind, but isn't my favorite herb. I think I'll retire this recipe, but if you are are a rosemary fan looking for a light meal, this may be for you :)

Orange Rosemary Chicken
Serves 6

3 chicken breasts
3 chicken leg quarters
2 cloves garlic
1 1/2 teaspoon olive oil
3 teaspoons rosemary
1/3 cup orange juice
black pepper, to taste

1. Preheat oven to 450˚.

2. Remove skin from chicken. Rub each piece with garlic. Dab fingers in oil and rub each piece with oil. Top with rosemary. Place into a baking dish. Pour in orange juice. Cover and cook for 30 minutes. Turn chicken and return to the oven uncovered for 10 to 15 minutes longer or until "browned." Do not let dry out.

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