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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
  • 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

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.
Nutrition Facts
1 each: 200 calories, 6g fat (1g saturated fat), 79mg cholesterol, 462mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

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