Rosemary Chicken with Tangerine Pepper Jelly Glaze
Serves: Makes 4 servings
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 boneless skinless chicken breasts
- 4 tangerines, sliced ¼ inch thick
- 8 sprigs fresh rosemary
- ⅓ cup red pepper jelly, room temperature
- ⅓ cup honey
- 2 teaspoons tangerine zest
- ¼ cup fresh tangerine juice
- 1 teaspoon Meyer lemon zest
- ¼ cup fresh Meyer lemon juice
- 1 clove garlic, crushed
- Preheat oven to 400°.
- In a small bowl, stir together oil, chopped rosemary, salt, and pepper. Rub all over chicken. Arrange tangerine slices and rosemary sprigs in a well-seasoned 12-inch cast-iron skillet; top with chicken.
- In a small bowl, whisk together pepper jelly, honey, tangerine zest and juice, lemon zest and juice, and garlic. Set aside ½ cup mixture in another small bowl; brush chicken with remaining mixture.
- Bake for 30 minutes, basting with pepper jelly mixture every 10 minutes; brush chicken with ½ cup reserved pepper jelly mixture just before serving.
Acidic foods such as citrus can develop a metallic flavor when cooked in cast iron that hasn’t been used much or hasn’t been seasoned many times. If your cast-iron cookware is not well seasoned or you are unsure of the quality of its seasoning, use a 13×9-inch baking pan or line your cast-iron skillet with parchment paper.