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Health Information Library Recipes Orange-rosemary roasted chicken

Orange-rosemary roasted chicken

Nutrition Facts

Serving Size One piece
Calories 204

Amount Per Serving
Monounsaturated fat 4 g
Saturated fat 2 g
Total fat 8 g
Sodium 95 mg
Cholesterol 118 mg
Dietary fiber Trace
Protein 31 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Rosemary has an appealing piney flavor that pairs well with citrus in this roasted chicken dish.

Ingredients

(Serves 6)
  • 3 skinless, bone-in chicken breast halves, each 8 ounces
  • 3 skinless, bone-in chicken legs with thigh pieces, each 8 ounces
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons extra-virgin olive oil
  • 3 teaspoons fresh rosemary or 1 teaspoon dried rosemary, minced
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup orange juice

Directions

Heat the oven to 450 F. Lightly coat a baking pan with cooking spray.

Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil, and sprinkle with rosemary and pepper. Place the chicken pieces in the baking dish. Pour the orange juice over the chicken. Cover and bake for 30 minutes. Using tongs, turn the chicken and return to the oven until browned, about 10 to 15 minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying out.

Transfer the chicken to individual serving plates. Spoon orange juice from the pan over the top of the chicken and serve immediately.

Last Updated: November 17th, 2016