Orange-rosemary roasted chicken
Nutrition Facts
Serving Size 1 breast or 1 leg
Calories 316
| Amount Per Serving | ||
| Monounsaturated fat | 5.5 g | |
|---|---|---|
| Saturated fat | 3 g | |
| Total fat | 12 g | |
| Sodium | 148 mg | |
| Cholesterol | 181 mg | |
| Dietary fiber | Trace | |
| Protein | 47 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 adds a piney flavor that pairs well with orange juice in this simple roasted chicken dish.
Ingredients
(Serves 6)- 3 skinless, bone-in chicken breast halves, 8 ounces each
- 3 skinless, bone-in chicken legs with thigh pieces, 8 ounces each
- 2 cloves garlic, minced
- 1 1/2 teaspoons extra-virgin olive oil
- 3 teaspoons fresh minced rosemary or 1 teaspoon dried minced rosemary
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup orange juice
Directions
Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.
Rub the chicken pieces with garlic. Lightly coat the chicken with the olive oil, then sprinkle evenly with rosemary and pepper. Place the chicken in the prepared baking dish and pour the orange juice over the top. Cover and bake for 30 minutes.
Using tongs, turn the chicken and continue baking, uncovered, until browned and cooked through, about 10 to 15 minutes longer or until 165 degrees. Baste the chicken with the pan juices to keep the chicken moist.
Transfer the chicken to individual serving plates. Spoon the pan juices over the chicken and serve right away.