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Honey Rosemary Chicken

by さん
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I really liked the marinade/glaze and its rosemary and balsamic flavors. If preferred, substitute boneless skinless chicken breasts and/or thighs or other chicken parts (baking time for smaller or thicker pieces will need to be adjusted.) This recipe will lend itself to your busy schedule: (1) Marinate the chicken in fridge while you attend to other tasks, then (2) Pop it in the oven to bake while you prepare the sides and salad, or get back to your to-do's.

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分量: 8
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材料

Cost per serving $1.72 詳細を見る

作り方

  1. In small bowl mix together honey, vinegar, oil, rosemary, salt and pepper. Measure half of marinade into a plastic zip-type bag; set aside the remaining half to use as a glaze or sauce after baking.
  2. Place chicken pieces into bag, seal, massage to distribute marinade evenly, and refrigerate for at least 1 or 2 hours, turning to coat occasionally.
  3. Preheat oven to 350 degrees F. Drain and discard marinade in bag. Place chicken pieces (bone side down) on greased baking pan 13" x 9" or larger, as needed to accommodate chicken.
  4. Bake uncovered about 50-65 minutes (depending on chicken thickness.) Drizzle chicken with reserved marinade, and serve.
  5. YIELD: Serves 6-8. I made a HALF recipe using 3 boneless/skinless breasts (total weight 1.5 pounds) which served 4 easily.

Nutrition Facts

Amount Per Serving %DV
Serving Size 170g
Recipe makes 8 servings
Calories 323  
Calories from Fat 153 47%
Total Fat 17.04g 21%
Saturated Fat 4.4g 18%
Trans Fat 0.18g  
Cholesterol 94mg 31%
Sodium 386mg 16%
Potassium 341mg 10%
Total Carbs 10.23g 3%
Dietary Fiber 0.1g 0%
Sugars 9.89g 7%
Protein 30.82g 49%
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