Orange Rosemary Chicken

Orange Rosemary Chicken by

Mark & Angela Ryan




  • 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


  • 3 tbsp. orange marmalade
  • 1/2 tsp. dried rosemary


  1. Preheat your oven to 350°F.
  2. Wash chicken, pat dry, and pound each chicken breast down to an even thickness throughout.
  3. Make a superficial cut on the top of each chicken breast and brush the chicken with olive oil.
  4. 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.
  5. Place the orange juice, quartered orange, orange zest, and remaining clove of garlic on top of the chicken.
  6. 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).
  7. Make the glaze by mixing marmalade and dry rosemary. Brush onto the chicken and bake for another 10 minutes
  8. Serve with jasmine rice or yellow potatoes.