Ingredients
Chicken
- 3 lbs. boneless chicken breasts
- 1/2 tsp. dried rosemary
- 1 tbsp. Laura Lynn’s olive oil
- 1/4 tsp. pepper
- 2 garlic cloves
- 1/2-1 tsp. salt
- 1 large orange
- 1/2 cup Laura Lynn’s orange juice
Glaze
- 3 tbsp. orange marmalade
- 1/2 tsp. dried rosemary
Directions
- Preheat your oven to 350°F.
- Wash chicken, pat dry, and pound each chicken breast down to an even thickness throughout.
- Make a superficial cut on the top of each chicken breast and brush the chicken with olive oil.
- Place the chicken in a foil-lined pan and top the chicken with salt, pepper, and rosemary, placing one clove of garlic inside the superficial cut of each chicken breast.
- Place the orange juice, quartered orange, orange zest, and remaining clove of garlic on top of the chicken.
- Roast uncovered in the oven until chicken is well browned, fork tender and juices run clear when pierced with a fork about (approximately 20 minutes).
- Make the glaze by mixing marmalade and dry rosemary. Brush onto the chicken and bake for another 10 minutes
- Serve with jasmine rice or yellow potatoes.