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Honey Rosemary Chicken Recipe

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I never get tired of finding new ways to cook with herbs! A rosemary marinade sweetened with honey gives this moist chicken wonderful flavor and a pretty golden sheen. —Elsie Barton of Hoover, Alabama

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Honey Rosemary Chicken Recipe

Prep: 5 min. + marinating Bake: 55 min.

Yield: 6 Servings

5 55 60

Ingredients

1/4 cup honey
1/4 cup balsamic vinegar
1/4 cup minced fresh rosemary
2 tablespoons olive oil
6 bone-in skinless chicken breast halves (7 ounces each)
1 teaspoon salt
1/4 teaspoon pepper

Directions

In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper.
Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade. Yield: 6 servings.

Nutritional Facts 1 serving equals 200 calories, 6 g fat (1 g saturated fat), 79 mg cholesterol, 462 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

Originally published as Honey Rosemary Chicken in Light & Tasty June/July 2003, p37

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Reviews for Honey Rosemary Chicken (3)

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Reviewed on Feb. 13, 2010 by hprusia

I've made this recipe over and over again. I substitute (1t) dried rosemary for the fresh. I've done chicken breasts, skinless thighs and I'm trying skinless legs in the crock pot today with the marinade. It's turned out wonderful every time with a wonderful flavor. Highly recommend this recipe!

Reviewed on Dec. 12, 2009 by angelasandoval

Used boneless, skinless chicken breasts and reduced the cook time...came out great. But I skimped and used dry rosemary b/c it was what I had on hand and it stayed tough. Will definitely use fresh next time.