Rosemary and orange chicken

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By KPat

(1 Vote) 1


  • 4 chicken breast or 6 chicken thighs without skin

  • 300ml chicken stock

  • 1 large onion peeled and roughly chopped.

  • 150ml fresh orange juice

  • 50ml orange liqueur (optional)

  • 1 sprig rosemary large, leaves only

  • 1 tsp cornflour heaped


  1. Preheat the oven to 200C.
  2. Pan-fry the chicken in a little olive oil just to brown each side, then set aside in an oven-proof dish.
  3. Fry the onion until translucent, adding the fresh rosemary leaves at the last minute, then reduce the heat.
  4. Pour on the chicken stock, orange juice and liqueur. Add salt to taste.
  5. Simmer for 3 minutes.
  6. Remove about 30 ml of liquid with a spoon and mix with the cornflour.
  7. Pour the cornflour mixture back into the pan with the bulk of the sauce, still simmering, and stir for 1 minute until the mixture thickens.
    Pour the sauce over the chicken so that it covers it.
  8. Pop in the oven and cook for 25-30 minutes.
    Serve with brown rice and vegetables of your choice.

Handy Hint

My husband loves it if I do this using pickled rather than fresh onions, as it gives it a nice tangy taste. If I use the orange liqueur, which is sweet, using pickled onions takes the edge off the sweetness. Remember to preheat the oven before you start preparing the dish.

Additional Information

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

Avg. user rating:


Rate this recipe

Your comments

  • KPat 18/01/08 09:04

    I adapted another recipe when I didn't have the right ingredients and out came this. I've made it regularly since then as it's so delicious.