Rosemary Chicken
Juicy chicken breasts infused with fragrant rosemary and orange flavors, complemented by a savory rice side. This dish offers a delightful balance of citrus and herb notes, perfect for a comforting yet elegant meal suited for family dinners or special occasions.
Ingredients
Instructions
- Combine dried rosemary, dry vermouth, and water; bring to a boil and set aside.
- Mix margarine, orange juice concentrate, vermouth, salt, and pepper; set aside.
- Wash and pat dry chicken breasts.
- Dip chicken into orange juice, then into a flour mixture (flour, salt, ginger, and pepper).
- Brown the chicken in margarine and oil.
- Add rosemary seasoning; simmer for 15 to 20 minutes, or until the liquid evaporates.
- Cook rice; blend with peas and half of the margarine mixture.
- Spread rice on the bottom of an ovenproof dish.
- Arrange the browned chicken on top of the rice.
- Cover with the remaining margarine mixture.
- Bake at 375°F for 40 minutes, covered.
- Remove cover and cook for an additional 10 minutes.
Tips & Substitutions
For added depth of flavor, consider marinating the chicken breasts in the rosemary and vermouth mixture for a few hours before cooking. If you don't have dry vermouth, white wine or chicken broth can be excellent substitutes. For a gluten-free option, use gluten-free flour in the dredging process. Pairing with a simple salad enhances the meal without overshadowing the main dish.
Serving Suggestions
Serve the Rosemary Chicken over a bed of the flavorful rice, garnished with fresh herbs for a pop of color. It pairs beautifully with steamed vegetables or a crisp green salad. For a heartier meal, consider serving it alongside mashed potatoes or even a light pasta dish. Explore more chicken recipes for varied dinner options.
Storage & Reheating
Store any leftover Rosemary Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and rice in a covered dish and warm in the oven at 350°F until heated through, about 20 minutes. Alternatively, microwave in 1-minute intervals until hot, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary Chicken contains roughly 749 calories, with 15g protein, 92g carbohydrates, and 36g fat. It is an excellent source of vitamin C (48% of the Daily Value), iron (30% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 857mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rosemary instead of dried?
Yes, you can use fresh rosemary! Generally, use three times the amount of fresh herbs compared to dried. So for this recipe, use about 7 1/2 tablespoons of fresh rosemary. Just remember to chop it finely to release its oils and flavor.
What can I substitute for orange juice concentrate?
If you don't have orange juice concentrate, you can use freshly squeezed orange juice or a combination of orange juice and a bit of sugar to mimic the sweetness. Just adjust the amount based on your taste preference, as fresh juice will be less concentrated.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the chicken and rice the day before and assemble everything in the baking dish. Cover it tightly and refrigerate. When you're ready to cook, just bake straight from the fridge, adding a few extra minutes to the cooking time to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).