Marinated Roast Chicken Recipes
HERBED ROAST CHICKEN
I have been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look. -Samuel Onizuk, Elkton, Maryland
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 348 calories, Fat 22g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 194mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
MARINATED ROAST CHICKEN
This is from the Blood Type Diet website. I don't particularly agree with the premise of the diet, but there are some good recipes on the website. Marinating time not included in prep or cooking times. This would be a good recipe for OAMC.
Provided by LARavenscroft
Categories Chicken Thigh & Leg
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Puree all marinade ingedients in blender or food processor.
- Put chicken in large ziplocs and pour marinade over.
- Refrigerate for 24 hours, turning once or twice.
- Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp.
- Cool slightly and freeze in ziplocs.
- Remove as many as you need at a time.
- These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.
Nutrition Facts : Calories 290.1, Fat 18.4, SaturatedFat 5.2, Cholesterol 125.6, Sodium 217.1, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 27.7
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