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Paula's Orange - Rosemary Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)256.3402
Energy (kCal)3249.4966
Carbohydrates (g)35.63
Total fats (g)225.4373
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat the bottom of a baking dish with olive oil and pour in the wine. | 2. Coat the chicken pieces with olive oil and then lightly season with salt and pepper. | 3. Arrange the chicken in the baking dish, skin side up. | 4. Cut the orange into quarters and gently squeeze the juice over the chicken (don't try and squeeze all the juice out). | 5. Put the orange pieces over the chicken. | 6. Cut the onion into slices and scatter over the chicken pieces. | 7. Drizzle any remaining olive oil over the chicken. | 8. Place the rosemary sprigs on top of the chicken. | 9. Cover with aluminum foil. | 10. Bake at 350F for 30 minutes. | 11. Remove the foil and bake for another 15 minutes. | 12. Plate and garnish with the baked onions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 3 lbs 2924.0066 0.0 252.9606 204.8165
    rosemary 3 sprigs - - - -
    orange 1 86.48 21.62 1.7296 0.2208
    onion 1 60.0 14.01 1.65 0.15
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    white wine 1/4 cup - - - -
    salt - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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