Rosemary Tangerine Chicken

I don’t know about you, but I am personally ready for a few easy days in the kitchen. After cooking and baking for over a week straight, nothing sounds as appealing to me as a few 10 minute meals. And after gorging ourselves on appetizers, ham and cookies, my family and I could definitely benefit from a few lighter meals as well.

This Rosemary Tangerine Chicken definitely meets both criteria – it’s quick and light. But don’t let that fool you because it is also full of flavor. The chicken bakes up moist and tender and each bite is infused the flavors of the rosemary and tangerine. Delicious!

Marinating is an absolutely perfect way to take advantage of stolen moments, especially on those days when you know there won’t be very many of those available! Just throw the marinade together whenever you have a few minutes, combine with the meat and refrigerate until dinner time. Add in a few sides that can easily be prepared during a few other stolen moments or just before dinner and dinner is done!

Rosemary Tangerine Chicken

  • 2 tangerines
  • 1/4 c. olive oil
  • 1 T. fresh rosemary (or 1 1/2 t. dried rosemary)
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 1/2 lb. boneless skinless chicken breasts

Juice the tangerines into a small bowl. Whisk in the olive oil, rosemary, salt and pepper. Place the chicken breasts in a large plastic zippered bag. Pour the tangerine marinade on top and refrigerate until baking but at least 1 hour.

+ 25-30 minutes bake time Pour the chicken and marinade into a baking dish. Bake at 375 degrees for 25 – 30 minutes, until fully cooked.

You might want to make some extra chicken with this marinade because the leftovers make an amazing tasting chicken salad!

(Sorry for the poor picture quality – I had to snap a quick picture with my phone before the chicken was devoured!)

One thought on “Rosemary Tangerine Chicken

  1. This sounds so delicious!!! We raise meat rabbits and I am definitely going to try this marinade with both chicken and rabbit. Thanks!

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