Roasted Chicken Breast with Oregano-Orange Sauce

We served this dish at our April Katie’s Krops Dinner to rave reviews! Our Head Chef Mr. McNeill created a delcious dish & we are happy to share the recipe.

 4 split chicken breast (bone in)


1 cup extra virgin olive oil

1 cup orange juice

1 Tablespoon fresh chopped parsley

1 Tablespoon fresh chopped rosemary


2 Tablespoons Butter

2 Tablespoons all purpose flour

2 cups of orange juice

1 Tablesppon of fresh chopped Oregano

Salt/pepper to taste

Marinate chicken breasts over night.

 Brown the chicken breasts in a hot skillet, and then place uncovered in a 350 degree oven.  Roast for 30 – 45 min, or until juices from the chicken run clear.   You can also cut the largest breast at its thickest part to check for doneness.

For the gravy, melt butter in a sauce pan.  Add flour and mix with a wire whisk.  Cook the flour/butter briefly (don’t brown the flour).  Whisk in orange juice and bring to a boil.  Lower heat and simmer the sauce until it reaches your desired thickness.  Season to taste w/ salt & pepper, and then add oregano.

  You can serve the chicken breasts with the sauce ladled over them, or remove the meat from the bone & toss with the sauce. Enjoy!