March 26, 2018

Baked Chicken with Orange and Oregano

By Ashlie Smith

Baked Chicken with Orange and Oregano

Calories: 213 | Protein: 29.7g | Carbohydrates: 10.6g | Total Fat: 4g

Yield: 4 servings


1 Whole Chicken 3 Whole Oranges, Juiced
2 cloves garlic 2 tsp fresh oregano
2 oz red wine, Pinot Noir or similar. Freshly ground black pepper to taste.


Rinse chicken with cold running water. Cut chicken up into 8 pieces. (2 legs, 2 thighs, 2 breasts, 2 wings). Remove any visible fat, leave the skin on. Pre-heat oven to 425. Mix orange juice with garlic, and oregano. Pour over cut chicken and marinade 15 minutes. Remove chicken to a roasting pan and roast 15 minutes or until skin is nicely browned. Turn chicken pieces over and roast 5 minutes longer. When the chicken
is well browned, remove from oven and immediately pour orange juice mixture back over the chicken. Add red wine and black pepper. Cover roasting pan tightly with foil. Reduce oven temp to 300 and return chicken to the oven. Cook to an internal temperature of 165 for at least 15 seconds. Rest covered for 5 minutes before serving.

Tags: Blog, Blog, Eat Well, Eat Well, Fit & Flavorful, Healthy Eating, Nutrition, Recipe, Recipe, Recipes, Uncategorized

Nice catch! Super job!!


Good Catch Bridget! You are a Great Nurse!


Great work in an exceptional nurse


What an amazing story! great job Bridget Servais!


As always great job Bridget!Great catch!

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