Chicken Rosemary

This was a disappointing recipe, with crunchy rosemary being the most unfortunate of the problems. Actually, the sauce, if there had been more of it, tasted fine.  This dish screams out for rice as the base, in fact my leftovers were more sauce (without the rosemary) and set on a bed of rice. I would make this dish with fresh rosemary sprigs in the sauce while it is heating so I could get the flavor without the crunchy dried rosemary leaves, and then remove them before eating.  Or, perhaps use a sieve to separate out the dried rosemary.

Chicken Rosemary

1 chicken, quartered

1/2 c. frozen orange juice

1/2 t. dried rosemary

1/2 t. salt

1 t. cornstarch

1. Arrange chicken in a shallow baking pan.

2. Combine orange juice, rosemary, salt, and cornstarch in a small saucepan. Heat and stir until smooth and thick.

3. Spoon sauce over chicken and bake in a 350º oven for 1 hour. Serves 4.