Orange Rosemary Chicken
Ingredients
- boneless chicken breast
- salt
- pepper
- 1/4 cup olive oil
For the Glaze
- 2 cups apricot jam
- 1 tbsp tamari
- 1 orange juiced
- 1 tbsp dried rosemary
Instructions
- Preheat oven to 350°.
- Pat the chicken dry with paper towels, then season it with salt and pepper on both sides.
- Heat olive oil in an oven safe pan over medium-high heat. Spray a little non-stick cooking spray or olive oil on skin of the chicken so it doesn’t stick to the pan. When oil is hot, pan sear the chicken, skin side down, until it is golden brown. Flip the chicken so the skin side is up and put it into a pan in the oven for 15-20 minutes or until the chicken reaches 165°.
- While the chicken cooks, prepare the glaze.
- Mix all the glaze ingredients in a small pot or pan over medium heat, whisking the mixture occasionally. When the mixture begins to boil, turn the heat down to simmer for about 5 minutes, still whisking occasionally. When the glaze has reduced, blend the mixture until it is smooth with an immersion blender or standard blender.
- When the chicken is fully cooked, serve with glaze drizzle.
Notes
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