Directions:
- Place the chicken in a container large enough to hold all the pieces (I used an extra-large zip-loc bag).
- Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. pour the marinade evenly over the chicken; cover chicken (or close bag and smush it around); refrigerate at least 1 hour or overnight.
- Heat oven to 450°. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top of the chicken.
- Roast the chicken in the lower third of the oven, stirring during the last 10 minutes to coat with the sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour.
- Remove the chicken to a platter, spoon garlic sauce over the pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 857.25 Kcal (3589 kJ) | ||
| Calories from fat | 536.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.64g | 92% | |
|---|---|---|---|
| Cholesterol | 357.13mg | 119% | |
| Sodium | 1151.16mg | 48% | |
| Potassium | 778.33mg | 17% | |
| Total Carbs | 7.19g | 2% | |
| Sugars | 8.34g | 33% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 72.08g | 144% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.3mg | 24% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 196.76 Kcal (824 kJ) | ||
| Calories from fat | 123.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.69g | 92% | |
|---|---|---|---|
| Cholesterol | 81.97mg | 119% | |
| Sodium | 264.22mg | 48% | |
| Potassium | 178.65mg | 17% | |
| Total Carbs | 1.65g | 2% | |
| Sugars | 1.91g | 33% | |
| Dietary Fiber | 0.06g | 1% | |
| Protein | 16.54g | 144% | |
| Vitamin C | 3.6mg | 26% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1mg | 24% | |
| Calcium | 14mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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