Chicken breasts, each topped with a sprig of rosemary, are baked with new potatoes in a savory honey-rosemary glaze.

Honey-Glazed Rosemary Chicken

12 small new red potatoes, unpeeled, halved

4 boneless, skinless chicken breast halves
1 cup mild honey

1/8 cup hot water

8 sprigs fresh rosemary - divided use

2 tablespoons olive oil

1 teaspoon fresh grated orange peel
1 teaspoon salt
1 teaspoon coarse white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Tomato wedges for garnish (optional)

1. In saucepan with steam basket and small amount of water, place potatoes and steam over medium temperature about 10 minutes or until slightly tender; drain.
2. In shallow broiler-proof baking pan, place chicken and arrange potatoes around chicken.
3. In jar with lid, place honey, water, 4 sprigs of the rosemary cut into pieces, olive oil, orange peel, salt, pepper, garlic powder and onion powder. Cover and shake vigorously; pour evenly over chicken and potatoes.
4. Place 1 sprig of rosemary on each chicken breast, cover and bake in 375°F (190°C) oven about 30 minutes or until fork can be inserted in chicken with ease and potatoes are tender.
5. Spoon hot honey glaze over chicken and potatoes and place under broiler about 2 minutes to brown.
6. Garnish with tomato wedges.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.