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Honey Rosemary Chicken

 Honey Rosemary Chicken
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
6 ServingsPrep: 5 min. + marinating Bake: 55 min.

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,

2 of 2

Honey Rosemary Chicken (continued)

Nutritional Facts: 1/2 fat.