Orange Rosemary Chicken

I love the seasoning on this chicken.

When given the chance, I will always use orange marmalade. I try to keep a jar of it in the fridge always.

This was some good chicken.

I know this is the second chicken recipe of the day, but I am trying to catch up on recipe posting. I have been behind since late summer. The chance to catch up is in sight if I post a lot the next few days.

Ingredients:
2 bone-in chicken breast halves (about 12 ounces each), skin removed, trimmed
1/4 tsp. salt
freshly ground pepper to taste
1 1/2 tsp. chopped fresh rosemary, divided
3 tbsp. orange marmalade
2 tbsp. sherry vinegar, malt vinegar or cider vinegar
1 tsp. extra-virgin olive oil

Instructions:
1.  Preheat oven to 400.  Coat a 9 X 13 inch or similar small roasting pan with cooking spray.

2.  Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker. The other two larger ones will be thinner.) Season chicken on both sides with salt and pepper and place, bone-side up, in the prepared pan.  Sprinkle with 1 tsp. rosemary.

3.  Bake the chicken for 20 minutes.  Meanwhile, combine the remaining 1/2 tsp. 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.  (Check after 10 minutes.) Serve immediately, spooning the sauce from the pan over the chicken.

4 servings (about 181 calories each)