Directions:
- Preheat oven to moderate, 180°C Place a greased rack over a foil-lined baking pan.
- MARINADE: In a small bowl, combine sauces, wine, spice and garlic. Squeeze juice from orange into mixture, reserving skin and flesh.
- Pat chicken skin dry with paper towel. Stuff cavity with reserved orange quarters and cinnamon stick. Tie legs together with kitchen string. Place chicken, breast side up, on wire rack. Brush all over with half marinade mixture.
- Bake chicken for 11/4 hours, brushing occasionally with remaining marinade, until juices run clear when tested with a skewer. Cover chicken loosely with foil halfway through cooking to prevent skin from burning.
- Remove chicken from oven. Set aside, covered, to rest for 10 minutes. Cut Chinese-style (see tip). Serve with sliced oranges
- And sliced green onion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 604.11 Kcal (2529 kJ) | ||
| Calories from fat | 355.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.48g | 61% | |
|---|---|---|---|
| Cholesterol | 235.59mg | 79% | |
| Sodium | 563.95mg | 23% | |
| Potassium | 579.51mg | 12% | |
| Total Carbs | 8.66g | 3% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 48.52g | 97% | |
| Vitamin C | 25.7mg | 43% | |
| Iron | 2.8mg | 16% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 192.14 Kcal (804 kJ) | ||
| Calories from fat | 113.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.56g | 61% | |
|---|---|---|---|
| Cholesterol | 74.93mg | 79% | |
| Sodium | 179.36mg | 23% | |
| Potassium | 184.31mg | 12% | |
| Total Carbs | 2.76g | 3% | |
| Sugars | 1.66g | 21% | |
| Dietary Fiber | 0.48g | 6% | |
| Protein | 15.43g | 97% | |
| Vitamin C | 8.2mg | 43% | |
| Iron | 0.9mg | 16% | |
| Calcium | 15.3mg | 5% | |
* 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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