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Citrus Baked Chicken

Citrus Baked Chicken
Makes:
8
Prep Time:
15
minutes
Total Time:
185
minutes
Dairy FreeLow Calorie
based on
1 reviews
Lively citrus flavors enhance this beautiful baked chicken dish. Perfect for entertaining or family get-togethers.

In this recipe:


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Ingredients:

  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano leaves
  • 1 (3 to 4 pounds total) fryer chicken, cut into 8 pieces

Directions:

PLACE orange juice, lemon juice, oil, garlic, bouillon, sugar, pepper and oregano in blender; cover. Blend until smooth.

PLACE chicken pieces in large, resealable plastic bag. Pour marinade over chicken. Seal bag; refrigerate for 2 hours or overnight.

PREHEAT oven to 425° F. Place chicken pieces, meat-side-up, in large baking pan. Reserve marinade.

BAKE, basting occasionally with reserved marinade, for 50 to 55 minutes. Let stand for 10 minutes before serving.


Reviews:

Review This Recipe
  •  Star(s)

    delicious

    Rabaa Halabi from Fort Worth, TX

    I like this recipe because ingredients as I prefer and like

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 300
  • Calories from Fat: 190
  • Total Fat: 21g (32% of DV)
  • Saturated Fat: 5g (27% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 570mg (24% of DV)
  • Carbohydrates: 6g (2% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 3g
  • Protein: 21g
  • Vitamin A: 4% of DV
  • Vitamin C: 30% of DV
  • Calcium: 2% of DV
  • Iron: 6% of DV

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

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Citrus Baked Chicken

Ingredients

  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano leaves
  • 1 (3 to 4 pounds total) fryer chicken, cut into 8 pieces

 

Directions

PLACE orange juice, lemon juice, oil, garlic, bouillon, sugar, pepper and oregano in blender; cover. Blend until smooth.

PLACE chicken pieces in large, resealable plastic bag. Pour marinade over chicken. Seal bag; refrigerate for 2 hours or overnight.

PREHEAT oven to 425° F. Place chicken pieces, meat-side-up, in large baking pan. Reserve marinade.

BAKE, basting occasionally with reserved marinade, for 50 to 55 minutes. Let stand for 10 minutes before serving.

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