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    You are in: Home / Recipes / Marinated Roast Chicken Recipe
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    Marinated Roast Chicken

    Marinated Roast Chicken. Photo by JanuaryBride

    1/4 Photos of Marinated Roast Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    LARavenscroft's Note:

    This is from the Blood Type Diet website. I don't particularly agree with the premise of the diet, but there are some good recipes on the website. Marinating time not included in prep or cooking times. This would be a good recipe for OAMC.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Puree all marinade ingedients in blender or food processor.
    2. 2
      Put chicken in large ziplocs and pour marinade over.
    3. 3
      Refrigerate for 24 hours, turning once or twice.
    4. 4
      Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp.
    5. 5
      Cool slightly and freeze in ziplocs.
    6. 6
      Remove as many as you need at a time.
    7. 7
      These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.

    Ratings & Reviews:

    • on November 17, 2010

      Fantastic!!!! I made the recipe as written and wouldn't change a thing! I marinated mine for about 16 hours which was long enough. My chicken was not getting done after about 40 minutes, so I basted the legs with oil and kicked up the oven to 400 for another 15 minutes and they were done perfectly. So much flavor!! I think this marinade would be great on chicken wings too. UPDATE: I gave the leftovers to my neighbor and she just called asking for the recipe. . .said they were awesome to say the least. Made for AUS/NZ June 2009 recipe swap. I just made this recipe again, only marinating the chicken legs for 8 hours, then grilled them. YUMMY. We love this recipe! I made them yet AGAIN and this time used chicken wing (drummies only). Marinated them for about 5 hours and then maked them on a baking rack (over a cookie sheet) for 45 minutes at 350 and they were nice and crispy and tasty!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2013

      35

      I hate to give this recipe only 3 stars after others left 5 star reviews. I made these with drumsticks exactly as the recipe stated. They marinated for about 20 hours, baked for 50 minutes. It was only just OK. Hubby says there was missing a little sweetness. Of my 3 kids, 2 ate all their chicken, but didn't like it more than that. 3rd child took one bite and left the rest (she is my pickiest eater, so I don't go by her tastes!). So there you have it. Marinade was OK, but nothing special.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2010

      55

      I used bone in chicken thighs for this recipe, and they turned out wonderfully moist with a crispy skin. I was a little scared of all the citrus juice in the marinade. I was afraid it might "cook" the chicken if left too long, and was afraid of a strong citrus taste. Although there is a hint of citrus in the chicken, it's not overpowering at all. These turned out very nice. Thanks for sharing your recipe!

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

    Read All Reviews (5)

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    Nutritional Facts for Marinated Roast Chicken

    Serving Size: 1 (168 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 290.1
     
    Calories from Fat 165
    57%
    Total Fat 18.4 g
    28%
    Saturated Fat 5.1 g
    25%
    Cholesterol 125.6 mg
    41%
    Sodium 217.0 mg
    9%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.3 g
    1%
    Protein 27.6 g
    55%

    The following items or measurements are not included:

    gluten-free soy sauce

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