Orange-Rosemary Glazed Chicken

EatingWell

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  bone-in chicken breasts, skin removed, trimmed (12 oz. each)
• 1⁄4 teaspoon salt (to taste)
•  fresh ground black pepper
• 1 1⁄2 teaspoons  chopped fresh rosemary, divided
• 3  tablespoons orange marmalade
• 2  tablespoons sherry wine vinegar or 2  tablespoons malt vinegar or 2  tablespoons cider vinegar
• 1  teaspoon extra virgin olive oil

Directions

1. Preheat oven to 400 degrees; coat a 13 x 9 inch roasting pan with cooking spray.
2. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight.
3. Season chicken on both sides with salt and pepper and place bone-side up in the prepared pan.
4. Sprinkle with 1 teaspoon rosemary.
5. Bake the chicken for 20 minutes.
6. Meanwhile, combine the remaining ½ teaspoon rosemary, marmalade, vinegar and oil in a small bowl.
7. Turn the chicken pieces over and top with the marmalade mixture.
8. Bake until the chicken is no longer pink in the center, 15-20 minutes more (check after 10 minutes).
9. Serve immediately, spooning the sauce from the pan over the chicken.