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 cup olive oil
- 1 tbsp fresh rosemary (or 1 1/2 t. dried rosemary)
- 1/2 tsp salt
- 1/2 tsp 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.