If you're looking for a way to dress up chicken so it has a little flavor of its own but can still be paired with a wide variety of dishes, look no further. If you make a large batch of this chicken, you can freeze individual breasts by wrapping them in foil and placing them in a freezer bag, providing you with a quick option for adding a little extra protein to things like salads as needed.
Ingredients
- 6 (
- 6 oz.) skinless, bone-in chicken breast halves
1½ tsp. olive oil
- 3 tsp. minced fresh rosemary
⅛ tsp. pepper
2 garlic cloves, minced
1⅓ cup orange juice
Directions
- Place all ingredients in a covered container and refrigerate for at least 30 minutes and up to 8 hours to marinate.
- Preheat oven to 450ºF. Lightly coat a baking pan with cooking spray.
- Place chicken and marinade in a baking dish and bake for 30 minutes. Turn the chicken and return to the oven until chicken reaches a minimum internal temperature of 165ºF (10-15 minutes).
- Transfer the chicken to individual serving plates. Spoon juice from the pan over the top of the chicken and serve immediately.
Chef's Practical Notes
Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.