The Pioneer Woman Tasty Kitchen
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Orange Rosemary Chicken

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Level: Easy

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Description

Chicken breast baked in orange juice with rosemary, garlic and shallots.

Ingredients

  • 1 whole Boneless Skinless Chicken Breast
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 3 cloves Garlic, Minced
  • 1 bulb Shallot, Minced
  • 1 Tablespoon Rosemary (minced)
  • ½ cups Pulp-free Orange Juice

Preparation

Preheat oven to 350 F.

Tenderize the chicken breast. If you don’t have a tenderizing mallet, place the chicken breast between 2 pieces of wax paper and use a heavy object that you can get a good grip on (for example, a large metal bowl) to flatten it. I aim to make the breast a consistent 1/2 inch thick.

Add the olive oil to a medium-sized roasting pan or Pyrex dish. Dredge your chicken through the olive oil to coat both sides then leave in the pan. Sprinkle both sides with salt and pepper. Add your garlic, shallot, rosemary and orange juice. Be sure to mince the rosemary. Otherwise, when you try to eat the chicken, you’ll be poked with little rosemary twigs. Not pleasant.

Bake for 15 minutes, flip the breasts, and bake for another 10-15 minutes until cooked through. When done, the chicken will be pale, pale white. If it starts to brown, the chicken will be overcooked.

Plate the chicken and spoon the sauce over the top. Done!

Great with roasted vegetables and rice or risotto.

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