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Rosemary adds a piney flavor that pairs well with orange juice in this simple roasted chicken dish.

Serves 6

Rosemary has an appealing piney flavor and works well in many dishes, including roasted vegetables, mushrooms and even ripe melon. Use it sparingly, as too much can be overpowering.

Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.

Rub the chicken pieces with garlic. Lightly coat the chicken with the olive oil, then sprinkle evenly with rosemary and pepper. Place the chicken in the prepared baking dish and pour the orange juice over the top. Cover and bake for 30 minutes.

Using tongs, turn the chicken and continue baking, uncovered, until browned and cooked through, about 10 to 15 minutes longer or until 165 degrees. Baste the chicken with the pan juices to keep the chicken moist.

Transfer the chicken to individual serving plates. Spoon the pan juices over the chicken and serve right away.

• 3 skinless, bone-in chicken breast halves, 8 ounces each
• 3 skinless, bone-in chicken legs with thigh pieces, 8 ounces each
• 2 cloves garlic, minced
• 1 1/2 teaspoons extra-virgin olive oil
• 3 teaspoons fresh minced rosemary or 1 teaspoon dried minced rosemary
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup orange juice

DASH Eating Plan Servings

Diabetes Meal Plan Choices

Mayo Clinic Healthy Weight Pyramid Servings

Nutritional analysis per serving