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Orange-Rosemary Glazed Chicken Breasts

Orange-Rosemary Glazed Chicken Breasts



  • 1/2 cup orange marmalade
  • 1/2 cup orange juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chicken stock
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary leaves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 4 chicken breast halves, bone-in and skin-on
  • 1 tablespoon olive oil
  • 1 tablespoon rosemary leaves, minced
  • 1 tablespoon Italian flat parsley, minced
  • 1 teaspoon grated orange zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 fresh rosemary branches


  1. Heat oven to 425 degrees F.
  2. Glaze: Combine in small saucepan the marmalade, orange juice, vinegar, stock, garlic, rosemary, crushed red pepper flakes, salt and pepper. Bring to a boil over high heat; reduce heat and simmer for 5 minutes.
  3. Remove pan from heat.
  4. Pour 1/4 cup of the sauce into a small bowl and reserve.
  5. Pour remaining sauce into pitcher or serving bowl for passing at the table.
  6. Heat olive oil in large oven-proof skillet over medium-high heat.
  7. Chicken: In small bowl, combine rosemary leaves, parsley, orange zest, salt and pepper; rub all over chicken breasts.
  8. Place chicken, skin-side down, in skillet and brown, about 4 minutes.
  9. Remove chicken from skillet.
  10. Place rosemary branches in pan and place chicken breasts, skin-side up, on top of the rosemary branches.
  11. Place in hot oven and roast 15 – 20 minutes, brushing chicken breasts with 1/4 cup of glaze several times during the last 10 minutes of cooking.

Nutritional Information, Per Serving: 410 calories; 14 g fat; 3.5 g saturated fat; 31 g carbohydrate; 1 g fiber; 24 g sugars; 40 g protein

Recipe and photo credit (used with permission): National Chicken Council

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