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Baked Chicken with Oranges and Olives

Baked Chicken with Oranges and Olives
Makes:
8
Prep Time:
15
minutes
Total Time:
60
minutes
Dairy FreeLow CalorieLow Fat
This Mediterranean-inspired Baked Chicken with Oranges and Olives recipe is great for a festive and beautiful meal.

In this recipe:


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Ingredients:

  • 1/2 cup orange juice
  • 1/2 cup white wine
  • 2 tablespoons olive oil
  • 2 cloves garlic, quartered
  • 2 MAGGI Chicken Flavor Bouillon Tablets
  • 2 small onions, thinly sliced
  • 1 (3 to 4 pounds total) fryer chicken, skin removed and cut into 8 pieces
  • 2 oranges, peeled, thinly sliced and cut in half
  • 1/2 cup sliced pimiento-stuffed green olives
  • Hot, cooked rice

Directions:

PREHEAT oven to 400° F. Line large, deep baking pan with foil.

PLACE orange juice, wine, oil, garlic and bouillon in blender; cover. Blend until smooth.

PLACE onion slices on bottom of prepared pan. Place chicken pieces skin-side-up on top of onions. Pour sauce mixture over chicken (reserve 1/4 cup sauce for basting); cover with orange slices and olives.

BAKE, basting occasionally with reserved marinade, for 45 minutes or until lightly browned and fully cooked. Serve warm with cooked rice.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 290
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 1.5g (7% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 920mg (38% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 5g
  • Protein: 28g
  • Vitamin A: 4% of DV
  • Vitamin C: 50% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Baked Chicken with Oranges and Olives

Ingredients

  • 1/2 cup orange juice
  • 1/2 cup white wine
  • 2 tablespoons olive oil
  • 2 cloves garlic, quartered
  • 2 MAGGI Chicken Flavor Bouillon Tablets
  • 2 small onions, thinly sliced
  • 1 (3 to 4 pounds total) fryer chicken, skin removed and cut into 8 pieces
  • 2 oranges, peeled, thinly sliced and cut in half
  • 1/2 cup sliced pimiento-stuffed green olives
  • Hot, cooked rice

 

Directions

PREHEAT oven to 400° F. Line large, deep baking pan with foil.

PLACE orange juice, wine, oil, garlic and bouillon in blender; cover. Blend until smooth.

PLACE onion slices on bottom of prepared pan. Place chicken pieces skin-side-up on top of onions. Pour sauce mixture over chicken (reserve 1/4 cup sauce for basting); cover with orange slices and olives.

BAKE, basting occasionally with reserved marinade, for 45 minutes or until lightly browned and fully cooked. Serve warm with cooked rice.

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