Recipe | Orange and Rosemary-Stuffed Chicken

by Kathy Godwin, owner of Kathy's Table // photo by Agnes Lopez



4 bone-in, skin-on chicken breasts

3 T. orange zest

3 T. fresh orange juice

3 T. finely chopped rosemary

2 T. olive oil

1 T. kosher salt

1 tsp. freshly cracked black pepper

1 tsp. finely minced garlic


1. While the oven preheats to 375 degrees, mix the orange zest, juice, rosemary, oil, salt, pepper, and garlic in a small bowl until it forms a paste.

2. Use finger to separate skin from breast.

3. Use a spoon to stuff the orange zest-rosemary paste under the skin (about 1 T. per breast).

4. Spread remaining paste over top of skin and on backside of breasts.

5. Lay the 4 breasts on parchment lined baking sheet and cook in oven for about 30 minutes, or until the internal temperature reaches 165 degrees.


Brussels sprouts:

2 c. Brussels sprouts (stems removed, sliced in half)

1 T. finely minced garlic

1 T. plus 1 tsp. olive oil

1 tsp. Kosher salt

1/2 tsp. freshly cracked black pepper


1. Preheat large skillet on medium high heat with 1 T. of olive oil.

2. Combine Brussels sprouts, garlic, oil, salt, and pepper together in a bowl and toss until evenly coated.

3. Add to skillet and allow sprouts to brown on one side.

4. Add fresh orange juice, lower the heat, and cover to steam.

Yellow squash:

2 cups of sliced yellow squash

1 tsp. olive oil

1 tsp. Kosher salt

1/2 tsp. black pepper

1/4 c. chopped Italian parsley


1. Combine squash, oil, salt, pepper, and parsley together in a bowl and toss until coated evenly.

2. Spread an even layer on a baking sheet lined with parchment paper and cook in the oven with chicken for the last 10 minutes of cooking time. 

Serves Four