Rosemary Orange Chicken
PREHEAT oven to 425°F.
LINE a 13x9x2-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food set aside.
COMBINE rosemary, orange peel and garlic in a small bowl. Brush chicken with olive oil sprinkle with seasoned salt and pepper. Spread 1 teaspoon of rosemary mixture over each chicken breast half. Add honey to remaining rosemary mixture set aside.
BAKE 35 to 40 minutes or until meat thermometer reads 165°F. Brush with rosemary-honey mixture and continue baking 5 to 10 minutes or until chicken is tender and juices run clear or meat thermometer reads 170°F.