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Pan-Roasted Chicken with Oranges and Rosemary Recipe

Pan-Roasted Chicken with Oranges and Rosemary

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

Showing 21-30 of 33

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  • on February 04, 2009

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    I divided the marinade in half as I was only using 1 lb of chicken (2 drumsticks and 2 thighs and it was so flavorful and tender! To make for easier clean-up, I used an oven-safe skillet instead of transferring to a baking dish. I threw in some new potatoes and carrots and baked it all together for 35 minutes at 450 degrees. It was one of the best chicken recipes I've ever had! Will definitely make again.

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  • on January 29, 2009

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    I don't understand the negitive comments. My family loved it. Chicken was moist, and very flavorful. This recipe is a keeper!

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  • on January 26, 2009

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    This chicken was okay but definitely not impressive. It could definitely use more seasoning, and browning it before baking it made it greasy. Also, the flavor of the orange wasn't very apparent.

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  • on January 06, 2009

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    The recipe was easy to follow, however it did not offer a great deal of flavor. I had to add more salt - chicken just needs salt! The red pepper flakes were nice but you didn't really get a "kick" from them at all. I had to let the chicken cook in the oven longer in order to ensure that it was completely cooked through. It's nice...but it needs more flavor.

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  • on December 24, 2008

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    I followed another reviewers suggestion and marinated chicken in OJ for about 3 hours. The chicken took longer than then 25 minutes estimated in the recipe. I also squeezed fresh orage juice on the chicken a few times while it was cooking, hoping to get additional flavor. At the end I basted it with balsamic vinegar. I don't think the chicken had that much taste unless you ate the piece that the orange was laying on.

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  • on December 12, 2008

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    Some of the pieces weren't cooked enough, and I thought it didn't taste like much of anything- not very much red pepper taste, no orange taste, no rosemary taste. I liked the method of cooking, though.

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  • on November 30, 2008

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    The first thing that caught my attention about this recipe was the fact that the ingredients required are normally in my kitchen at any given time. Well that and the fact that rosemary runs wild in my garden and I need ways to use it up. After getting bored with my standard rotation of chicken dishes, this was a nice change of pace. There was a nice (but not unpleasant amount of heat and the citrus flavor was present, but not dominant. I was able to use the pan drippings to flavor the side of green beans as well.

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  • on November 09, 2008

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    This recipe is a keeper!!! I will definitley be making this over and over again. I got two thumbs up from my family. I squeezed the other 1/2 of the orange to rosemary oil mixture for added flavor. It was totally amazing.

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  • on November 04, 2008

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    I used the leftovers for chicken salad and it was awesome.

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  • on October 18, 2008

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    Loved it. I invited a classmate over to try some, and she told me the next day that she had a "food coma" that night it was so delicious. I will definitely make again :-

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