Chicken tenders seasoned with savory spices and a hint of heat, browned quickly in a rosemary infused oil, topped with orange slices and transferred to the oven for roasting. A very fast and easy recipe for delicious, moist and flavorful Orange Rosemary Chicken.
Orange Rosemary Chicken Tenders
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Y’all! I am sooo soo soooo excited to share this recipe with you! You are going to LOVE it! I’ve been working out this recipe for a bit now. I was struggling because while it was more than a little delicious; it just wasn’t quite where I wanted it. Then, I discovered the missing element! HEAT!!!
I mean think about it; Oranges! Oranges are grown in places where the weather is beautiful and hot and all things wonderful. Obviously we cook our chicken in heat, but what our oranges needed was some heat in the form of spice. I used a smidgen of cayenne pepper. Life-changer! Dear readers, we’ve eaten Orange Rosemary Chicken twice this week and today is Tuesday; so obviously it is a keeper. Mmm! Just wait until you try it!!!
Confession; I am a spoiled rotten little brat.
Well, actually I am not “rotten’, and I am not “little”, and I’d like to think that I am not a “brat”. However, I am totally and completely “Spoiled”.
Oranges are one of my most favorite fruits in the whole entire universe, and I am lucky because I have spent over a quarter of my life living right next to an Orange grove that I had free access to. And y’all, I definitely took advantage of that!
Sadly, since moving to Texas, I have been pining for the loss of those glorious orange trees. I miss the smell of the blossoms in the breeze at night and the blossoms that I would gather and use to make home-made perfume. I long for the fresh squeezed orange juice every morning and orange zest from just picked oranges to use in Orange Rolls, Beet Salad, and any other delicious recipe my mind could contrive.
Oh! I do miss those trees. In fact, I miss them so much that my dear Grandmother has had to send me boxes of oranges every year and “Santa” brought me an entire 20 pound bag of oranges for my stocking this year. And don’t tell, because I do like to keep my rottenness a secret; I didn’t share with anyone except for my two year old who doesn’t listen when I say “Don’t eat Mommy’s oranges” (she is totally the more rotten one of the two of us).
See, I told you I am spoiled. Ha!
I just have to follow-up my confession of spoiled-ness, with a disclaimer. Because yes, I am spoiled. However, honestly speaking, who doesn’t love a sweet, plump, and lush orange?
In fact, sometimes, in order to extend the joy of eating a perfect orange, I will attempt to eat the little tear-drop juice filled vesicles from within each orange segment one at a time. However, patience is not a virtue I possess in large amounts so to be perfectly honest, the eat one little drop at a time thing never lasts long. I only eat about ten individual juice vesicles and then I pop the rest of the orange segment into my mouth and enjoy the crisp burst of flavor each bite brings.
For this Delicious Chicken, you will need:
This Orange Rosemary Chicken is wonderful served atop a bed of rice with crispy Brussels sprouts or asparagus served beside it. An added bonus to this delicious dish is that while being quick to cook, it’s also relatively mess-free; One Pot meal.
Okay, let’s cook.
Roasted Orange Rosemary Chicken Recipe:
- 6-8 Chicken Tenders
- 2-3 Tablespoons Olive or Canola Oil
- 2-4 Cloves of a garlic bulb, smashed (Just turn your chef's blade sideways onto them and smash down with the palm of your other hand)
- 3-4 Sprigs Rosemary
- 1 Orange, sliced thinly
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Paprika
- 1/8-1/4 tsp Cayenne Pepper (to taste)
- Mix spices together well
- Preheat your oven to 400 degrees Fahrenheit.
- Sprinkle the Spice mixture over your chicken tenders somewhat generously, lightly massaging the spices into the meat.
- In an oven proof skillet, heat a thin layer of oil over med-high-high heat.
- When your oil is warm, add the garlic and sprigs of rosemary.
- Once your rosemary oil is hot, add your spiced chicken tenders.
- Cook for 2 minutes and then turn chicken tenders to brown their other side for 90 seconds.
- Using a fork or tongs, pull rosemary from oil and place it atop your chicken tenders.
- Cover tenders and rosemary with orange slices and transfer entire pan to the oven.
- Bake at 400 degrees for 6 minutes.
- If you'd prefer to use Chicken breasts, they work great! I use 3-4 at a time and extend the baking time to 9 minutes.
- Also, If you don't have gresh garlic, add 1/2 teaspoon garlic powder to your seasoning mixture.
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