Orange Chicken with Rosemary

13 Jan

Orange Chicken with Rosemary

Today’s recipe comes from

Prep Time: 10 minutes    | Cook Time: up to 1 hour



  • 1 pound chicken pieces, boneless and skinned
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 6 oz frozen orange juice concentrate, thawed (not diluted)
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon marjoram


  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Place the chicken in a casserole dish and sprinkle with paprika and pepper
  3. Mix together the remaining ingredients (the orange juice concentrate, rosemary, thyme, and marjoram) and pour over the chicken
  4. Bake for one hour. The recipe at says to cover it, but I didn’t use a cover and it turned out fine. Make sure the chicken is no longer pink inside and reaches an internal temperature of 165 degrees

Voila. Easiest orange chicken you’ve ever had. This is a very sweet dish that I thoroughly enjoyed. I steamed some asparagus for a side, and it was an excellent meal. I also used chicken breast tenders instead of the larger (and longer-to-cook) chicken breasts, so I was able to complete this meal entirely under an hour. Very easy and quick, I highly recommend it.


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