Honey Rosemary Chicken Recipe

4.5 5 9
Honey Rosemary Chicken Recipe
Honey Rosemary Chicken Recipe photo by Taste of Home
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Honey Rosemary Chicken Recipe

Read Reviews
4.5 5 9
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Honey Rosemary Chicken in Light & Tasty June/July 2003, p37

Nutritional 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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  • 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
  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

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Reviews forHoney Rosemary Chicken

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MY REVIEW
DWare5883 User ID: 5884353 259013
Reviewed Jan. 1, 2017

"Liked it, but didn't love it. The rosemary flavor came through, but the rest of it didn't. I only made half the marinade the recipe called for where I only used two chicken breasts. The next time I will make the full amount so there will be more and I think it will be better."

MY REVIEW
TRC359 User ID: 6110035 87421
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
hprusia User ID: 1580577 129725
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
angelasandoval User ID: 2401339 126163
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
CrimsonMischif User ID: 3630619 87420
Reviewed Mar. 3, 2009

"Very delicious and savory! Will make again!"

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