Directions:
- Clean chicken and pat dry.
- Rub skin with half of 1 orange.
- Stuff cavity of chicken with 2 orange halves, garlic cloves and the butter.
- Roast at 350F for 22 minutes for each pound.
- Make sauce by adding orange juice to the pan drippings and reducing by half.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.16 Kcal (813 kJ) | ||
| Calories from fat | 103.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 18% | |
|---|---|---|---|
| Cholesterol | 198.71mg | 66% | |
| Sodium | 59.82mg | 2% | |
| Potassium | 300.04mg | 6% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 14.39g | 29% | |
| Vitamin C | 42.4mg | 71% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 3.8mg | 21% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 130.13 Kcal (545 kJ) | ||
| Calories from fat | 69.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 18% | |
|---|---|---|---|
| Cholesterol | 133.18mg | 66% | |
| Sodium | 40.09mg | 2% | |
| Potassium | 201.09mg | 6% | |
| Total Carbs | 5.25g | 3% | |
| Sugars | 3.54g | 21% | |
| Dietary Fiber | 0.31g | 2% | |
| Protein | 9.65g | 29% | |
| Vitamin C | 28.4mg | 71% | |
| Vitamin A | 1.6mg | 79% | |
| Iron | 2.5mg | 21% | |
| Calcium | 16.7mg | 2% | |
* 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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