*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Uhm....no. Boring. We used boneless skinless chx breasts and my husband said the chicken was tough (try covering it in foil if you do bnless/sknless chx for the first half or more of cooking) and the sauce had little flavor. I didn't try the chx but tried the sauce and thought it was b-o-r-i-n-g! It needs more....EVERYTHING! Cayenne brown sugar worcestershire more flavor in general. It tasted like vinegar and tomato sauce. Sorry dear but next time I'll use one of Steven Raichlen's recipes...y'know the KING of bbq?? Now that man knows how to make a sauce! We won't be trying this again. Big disappointment.
I had 11 guests for my husbands birthday dinner and made this dish. It was great. Everyone commented on how good it was. I used legs and breasts. Thanks for the recipe. I will make this again for sure.
I just made this and it was so surprisingly delicious. My whole family loved it including my 10 month old daughter and 3 year old son. it's a nice way to enjoy succulent chicken with hardly any effort.
I tried this recipe because I'd never made baked chicken with rosemary as one of the main flavors. I'm glad I tried this and thought it was a nice change but don't think that I'll be making it very often. I think there was too much vinegar and not enough sweetness for my taste.