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Honey Rosemary Chicken Recipe
Honey Rosemary Chicken Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 5 min. + marinating Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + marinating Bake: 55 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade. Yield: 6 servings.
Originally published as Honey Rosemary Chicken in Light & Tasty June/July 2003, p37

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.

Reviews for Honey Rosemary Chicken

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 23, 2012

Super easy!! We use boneless, skinless chicken breast & grill. The entire family loves this recipe...almost can't make enough!

MY REVIEW
Reviewed Feb. 13, 2010

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!

MY REVIEW
Reviewed Dec. 12, 2009

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.

MY REVIEW
Reviewed Mar. 3, 2009

Very delicious and savory! Will make again!

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