Rosemary Orange Chicken
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Servings: 4
- Course: Main Dish
Reynolds Kitchens tip
The quickest way to line a pan is to turn the pan upside down. Place foil with non-stick (dull) side toward pan. Press foil around pan. Remove foil. Flip pan upright and drop foil inside. Non-stick side should be toward food. Crimp foil edges to rim of pan.
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons finely grated orange peel
- 1 large clove garlic, finely chopped
- 4 bone-in chicken breast halves, skin removed
- 1 teaspoon olive oil
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 tablespoons honey
PREHEAT oven to 425°F.
LINE a 13x9x2-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
COMBINE rosemary, orange peel and garlic in a small bowl. Brush chicken with olive oil; sprinkle with seasoned salt and pepper. Spread 1 teaspoon of rosemary mixture over each chicken breast half. Add honey to remaining rosemary mixture; set aside.
BAKE 35 to 40 minutes or until meat thermometer reads 165°F. Brush with rosemary-honey mixture and continue baking 5 to 10 minutes or until chicken is tender and juices run clear or meat thermometer reads 170°F.