Orange Rosemary Chicken recipe

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Ingredients

1 ½ cups orange juice
¼ cup olive oil
¼ cup chopped fresh chives
3 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon ground black pepper
1 (2.5 pound) whole chicken, cut into 8 pieces

Nutrition Info

258.2 calories
carbohydrate: 5.2 g
cholesterol: 59.9 mg
fat: 17.4 g
fiber: 0.3 g
protein: 19.3 g
saturatedFat: 3.9 g
servingSize: -
sodium: 349.1 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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