Orange-Rosemary Glazed Chicken

Orange-Rosemary Glazed Chicken

4 Reviews
From: EatingWell Magazine, December 1997

Shine up plain baked chicken with a tart rosemary and citrus glaze. Serve with roasted potatoes and sauteed spinach.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 bone-in chicken breast halves, (2½-3 pounds total), skin removed, trimmed of fat
  • ¼ teaspoon salt, or to taste
  • 1½ teaspoons chopped fresh rosemary, divided
  • 3 tablespoons orange marmalade
  • 2 tablespoons sherry vinegar, malt vinegar or cider vinegar
  • 1 teaspoon extra-virgin olive oil
  • Freshly ground pepper, to taste


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  • Ready In

  1. Preheat oven to 400°F. Coat a roasting pan with cooking spray.
  2. Season chicken on both sides with salt and pepper and place, bone-side up, in the prepared pan. Sprinkle with 1 teaspoon rosemary.
  3. Bake the chicken for 20 minutes. Meanwhile, combine the remaining ½ teaspoon rosemary, marmalade, vinegar and oil in a small bowl.
  4. Turn the chicken pieces over and top with the marmalade mixture. Bake until the chicken is no longer pink in the center, 15 to 20 minutes more. Serve immediately, spooning the sauce over the chicken.

Nutrition information

  • Per serving: 181 calories; 4 g fat(1 g sat); 0 g fiber; 10 g carbohydrates; 25 g protein; 5 mcg folate; 68 mg cholesterol; 9 g sugars; 8 g added sugars; 34 IU vitamin A; 1 mg vitamin C; 19 mg calcium; 1 mg iron; 213 mg sodium; 213 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 other carbohydrate 7 lean meat

Reviews 4

July 17, 2019
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By: Murasakitsune
I don't cook a lot of meat, so I was looking for a simple baked chicken recipe that didn't require a lot of ingredients or technique. This was just what I needed! I made it using only chicken wings (10 total) and basically doubled the ingredients for the sauce - 6 tbsp marmalade, 4 tbsp melted butter instead of olive oil (yes, tbsp not tsp), 4 tbsp apple cider vinegar, about 2+ tsp chopped rosemary, and I added about a tablespoon of honey. I added the sauce from the start and baked them (skin-side up) for about 40 minutes, then turned them over and baked them for another 10 minutes. They turned out perfectly! I'll definitely make this again.
April 13, 2014
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By: EatingWell User
I have never reviewed a recipe before but this was so good I made a point to do so. It was easy and my family loved it. Definitely a keeper. Pros: easy and tasty
November 25, 2012
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By: EatingWell User
Marmalade sweetness with a subtle hint of rosemary. Yum! The chicken was moist (even with boneless chicken breast) and tender. The marmalade and rosemary worked well together. Made it to recipe except I doubled up on the glaze and was glad I did; it made for a good balance with amount of natural juices from the chicken when finished. Will make again. Pros: Easy Dinner
June 23, 2010
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By: EatingWell User
I follow the recepie, except, instead of placing the chicken in the oven for 20 min, then topping it with the marmalade mixture, I thorw the marmalade in the baking dish right away. I think it adds a lot more flavor when it bakes the entire 40 minutes. Either way, it is an awesome recepie.
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