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    You are in: Home / Recipes / Robin Hood Chicken Recipe
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    Robin Hood Chicken

    Average Rating:

    2 Total Reviews

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    • on May 28, 2013

      This is a family treasure. It's from Cuisine #2. This beauty turns out sooo goood. Put the chicken in the oven feet first, as the hottest part of the oven is in the back, and the dark meat will cook faster back there. Eat it with your hands, tearing off hunks at the table, just like you would in Sherwood Forest! Better yet, take it out to a picnic and make like merry men (and women)!

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    • on October 04, 2009

      WOW this packs a punch and the gravy that you can make from the pan juices is to die for (the DH has stated he will have the chicken which he thought was o'kay to have the gravy - can't have one with the other :lol:). I did cut back on the salt though (only 1 tablespoon) but otherwise as per recipe and ended up only doing one chicken (will freeze the rest of marinade to see how it goes at a later date). Would also like to quarter a chicken so as to get the marinade under the skin of drumstick/thigh portions and this of course would be quicker to roast in the oven. Thank you Jubal Harshaw, made for Pick A Chef.

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    Nutritional Facts for Robin Hood Chicken

    Serving Size: 1 (116 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 349.7
    Calories from Fat 248
    Total Fat 27.5 g
    Saturated Fat 6.4 g
    Cholesterol 86.2 mg
    Sodium 2699.2 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.7 g
    Sugars 0.2 g
    Protein 21.9 g

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