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Rosemary Citrus Chicken with Fall Vegetables
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon orange marmalade
- 1 clove garlic, minced
- 1 sprig rosemary, leaves removed from stem
- 2 lemons
- Salt and pepper
- 4 chicken thighs
- 1 pound new potatoes, chopped into bite-sized chunks
- 1 large sweet potato, chopped into bite-sized chunks
- 1 tablespoon butter
- 8 ounces mushrooms, halved
Directions:View on Back to Her Roots
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