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    You are in: Home / Recipes / Baked Chicken Opelousas Recipe
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    Baked Chicken Opelousas

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    15 mins

    3 hrs 30 mins

    EdsGirlAngie's Note:

    A nice Sunday dinner type of dish, this tender, Louisiana-spiced chicken is slowly cooked at a very low temperature, with frequent basting to ensure a delicious flavor and a wonderful browned color.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300 degrees F.
    2. 2
      Place chicken in a shallow baking dish.
    3. 3
      Sprinkle with oregano, thyme and basil, then pour in combined olive oil and chicken broth.
    4. 4
      Scatter garlic slices around chicken, then sprinkle with chili powder and paprika.
    5. 5
      Season with salt and pepper, then bake uncovered in a 300 degree F oven for 3 to 3-1/2 hours.
    6. 6
      Turn chicken over after the first 30 minutes; then after an hour, turn chicken again.
    7. 7
      Continue to baste with pan juices every 30 minutes after that, until chicken is browned.

    Ratings & Reviews:

    • on February 07, 2004

      55

      DH loved!!! Very easy to make, but you have to be there every 30 minutes to turn...for 3 hrs.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2007

      55

      This was the best ever. Made it the other night and making it again for supper tonight. Followed the recipe exactly

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Chicken Opelousas

    Serving Size: 1 (261 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 938.2
     
    Calories from Fat 564
    60%
    Total Fat 62.7 g
    96%
    Saturated Fat 14.4 g
    72%
    Cholesterol 263.1 mg
    87%
    Sodium 446.7 mg
    18%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 4.2 g
    16%
    Sugars 1.3 g
    5%
    Protein 84.5 g
    169%

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