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    You are in: Home / Recipes / Paula's Orange - Rosemary Chicken Recipe
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    Paula's Orange - Rosemary Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Kat's Mom's Note:

    While searching for authentic Italian ingredients, I got sidetracked looking at authentic recipes instead. Found this on by Paula Laurita, BellaOnline's Italian Food Editor. She said in Vicenza they do this in a rotisserie and place the rosemary, orange and onion inside the chicken. This smells wonderful while cooking and it seems to be lower in fat and calories than some other versions. When made with skinless thighs the meat was tender and juicy.

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    Units: US | Metric


    1. 1
      Coat the bottom of a baking dish with olive oil and pour in the wine.
    2. 2
      Coat the chicken pieces with olive oil and then lightly season with salt and pepper.
    3. 3
      Arrange the chicken in the baking dish, skin side up.
    4. 4
      Cut the orange into quarters and gently squeeze the juice over the chicken (don't try and squeeze all the juice out).
    5. 5
      Put the orange pieces over the chicken.
    6. 6
      Cut the onion into slices and scatter over the chicken pieces.
    7. 7
      Drizzle any remaining olive oil over the chicken.
    8. 8
      Place the rosemary sprigs on top of the chicken.
    9. 9
      Cover with aluminum foil.
    10. 10
      Bake at 350F for 30 minutes.
    11. 11
      Remove the foil and bake for another 15 minutes.
    12. 12
      Plate and garnish with the baked onions.

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    Nutritional Facts for Paula's Orange - Rosemary Chicken

    Serving Size: 1 (207 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 359.5
    Calories from Fat 217
    Total Fat 24.2 g
    Saturated Fat 6.4 g
    Cholesterol 103.5 mg
    Sodium 97.9 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 1.0 g
    Sugars 4.0 g
    Protein 26.1 g

    The following items or measurements are not included:

    fresh rosemary

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