Orange Rosemary Chicken Breasts

Fresh rosemary, mixed with orange marmalade, is key to this baked chicken dish.  The chicken is moist and flavourful, and your kitchen will be aromatic, filled with the wonderful scent of rosemary.

This dish not only makes a great main course, it’s also a great source of tasty leftovers to be used later in a salad.  

In adapting this recipe, I use diet orange marmalade instead of regular.  Without the sugar, the sauce does not “glaze” the chicken.  Therefore, I make 1½ times the quantity of sauce to have more to spread around. If you can handle sugar and want a glaze, you can use regular marmalade.  If you use this quantity of sauce, regular marmalade will add 2 points in the Points plan but no extra points in the PointsPlus plan. (Why? I can only assume it has to do with the quirks in the mathematical formulas.)

Printer-friendly recipe

Makes 4 servings


  • 4 breast halves, bone-in and skinless
  • 1 tbsp. chopped fresh rosemary, divided
  • 4½ tbsp. diet orange marmalade
  • 3 tbsp. sherry vinegar, malt vinegar, or cider vinegar
  • 1½ tsp. olive oil
  • Cooking spray


  1. Spray a roasting pan.
  2. Place chicken breasts, bone-side up, in the pan.
  3. Sprinkle with ½ tbsp. chopped rosemary
  4. Bake chicken in 400º F oven for 20 minutes.
  5. In the meantime, combine remaining ½ tbsp. rosemary, marmalade, vinegar, and oil in a small bowl.
  6. Turn chicken breasts over and brush on marmalade mixture.
  7. Bake until chicken is not longer pink in the center, 15-20 minutes more.
  8. Serve, spooning sauce over the chicken.

For Weight Watchers: Each serving is 7 points on the Points plan and 9 points on the PointsPlus plan.

(Adapted from “Orange-Rosemary Glazed Chicken” in The EatingWell Diabetes Cookbook by Joyce Hendley and the editors of EatingWell™.)