Pan-Roasted Chicken with Oranges and Rosemary

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Loved this recipe. It was really easy to make and looked very impressive. The flavors were perfect together. I used dried rosemary and it was fine. I did use the orange zest in the marinade which added a little extra orange flavor. Will be making this again real soon!

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I zested the oranges first and sliced the oranges with out the peal. Could not tell a differance with the chicken. I liked the ingrediants but I think I will make it different next time. Overall I find it was a nice flavor.

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The marinade really does the difference for this chicken recipe. I also thought that the oranges were a more refreshing texture to dig into as well. It tasted like restaurant quality and all of my guests enjoyed it.

I'm certainly going to listen to Aida for more tips! :-

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Orange under the skin. I never heard of that before and wow what a difference. This is a delicious and easy recipe. I followed the recipe and was impressed with the subtle flavor of orange and rosemary which did not overpower the chicken flavor. I served it with rice and ladled the accumulated juices over it. Thank you Aida. You are more than an opera to me. The red pepper flakes added an extra pop to the dish.

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I used three tablespoons of dried rosemary instead along with the rest of the ingredients and it was perfect. Later in the evening I went back to get the last two chicken legs and they were gone?..my husband got to them first!

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This Orange Resemary Chicken was the best Chicken that I 've ever made. It was so good my husband and I love it. It remind me of the Dinner that we had at Lavo in Vegas. You make me look like a Chef with your wonderful recipe.
Thanks Aida, you are the Best!!

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Zest the orange before slicing and add zest to the marinade. Also, give the rosemary a rough chop. This way, once added to the marinade, they will impart their essential oils and give more intense flavor. Throw a whole sprig or two of rosemary in the roasting pan, along with the rest of the orange, sliced.

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This tasted great. I just finished dinner and I'm taking the left overs for lunch tomorrow. The only thing I'd change....leave the orange out completely. Unless it add the moisture, it doesn't do anything as far as taste. Even when you bite into the place where the orange was placed....couldn't taste it at all. Other than that.....this chicken is moist and flavorful. I'm heavy handed with the spices, so the red pepper flakes and the black pepper was great. I cut back a lot on the salt. Try it, you'll like it.

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This was such a simple dish, tastey and moist. I would recommend this recipe as a must try. If your not into pepper flakes I substituted no-salt italian seasonings. I have already recieved compliments on the leftovers.

Thank Aida

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I tried this dish because both my husband and I enjoys dark meat. After searching through all the recipes I thought I would give this a try because I had all the ingredients on hand. The chicken did turn out juicy and it tasted okay but, it somehow, just did not jump out, to my husband and I, as "hmmmm....it's sooooo good!" I guess it is because the infusion of the fruit underneath the skin and the light rosemary did not stand out that much. This is a simple and lightly fragrant dish. If you like a simple and light tasting chicken dish, this is a good one to try. It is, after all, very simple to make.