Orange Rosemary Stuffed Chicken

Forget the dinner bell - the aroma of this savory baked chicken dish will bring everyone to the table!

By / Photography By Lexi Mire | March 21, 2017


Preheat oven to 375°. While the oven preheats, combine the orange zest, juice, rosemary, oil, salt, pepper and garlic in a small bowl to form a paste. Use your fingers to separate the skin from the breast. With a spoon, stuff the paste under the skin (about 1 tablespoon per breast). Spread the remaining paste all over the top of the skin and on the backside of the breasts. Lay the 4 breasts on a parchment lined baking sheet and bake for about 30 minutes, or until the internal temperature reaches 165°.




  • 4 bone-in, skin on chicken breasts
  • 3 tablespoons orange zest
  • 3 tablespoons fresh orange juice
  • 3 tablespoons finely chopped rosemary
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon finely minced garlic
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