Orange-Rosemary Glazed Chicken
4 bone-in chicken breast halves (2 1/2-3 pounds total), skin removed, trimmed of fat
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 1/2 teaspoons chopped fresh rosemary, divided
3 tablespoons orange marmalade
2 tablespoons sherry vinegar, malt vinegar or cider vinegar
1 teaspoon extra-virgin olive oil
Preheat oven to 400 degrees F. Coat a roasting pan with cooking spray.
Season chicken on both sides with salt and pepper and place, bone-side up, in the prepared pan. Sprinkle with 1 teaspoon rosemary.
Bake the chicken for 20 minutes. Meanwhile, combine the remaining 1/2 teaspoon rosemary, marmalade, vinegar and oil in a small bowl.
Turn the chicken pieces over and top with the marmalade mixture. Bake until the chicken is no longer pink in the center, 15 to 20 minutes more. Serve immediately, spooning the sauce over the chicken.