12 small red potatoes, unpeeled, halved, cooked
4 boneless, skinless chicken breasts
8 sprigs fresh rosemary, divided
1 cup mild honey
1/8 cup hot water
2 tablespoons olive oil
1 teaspoon fresh grated orange peel
1 teaspoon salt
1 teaspoon coarse white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
tomato wedges for garnish, optional


1. Preheat oven to 375 degrees F. In shallow broiler-proof baking pan, place chicken and arrange potatoes around chicken. In jar with lid, place 4 sprigs of the rosemary cut into pieces, honey, water, olive oil, orange peel, salt, pepper, garlic powder and onion powder. Cover and shake vigorously; pour evenly over chicken and potatoes.
2. Place 1 sprig of rosemary on each chicken breast, cover and bake in oven until fork can be inserted in chicken with ease and potatoes are tender, about 30 minutes. Spoon hot honey glaze over chicken and potatoes and place under broiler about 2 minutes to brown. Garnish, if desired, with tomato wedges.
To cook the potatoes, place potatoes in a saucepan with a steam basket and small amount of water or a steamer and steam over medium heat until slightly tender, about 10 minutes. Drain and use as directed.
Honey-Glazed Rosemary Chi
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