Blue Collar Roasted Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Cranberry juice-I prefer frozen concentrate slightly thawed for a thicker sauce.Orange juice-again, frozen, light concentrate, 4 oz of each juice1 whole lemon 1 tbsp orange zest1 tbsp fresh chopped parsley1 tbsp salt, I prefer sea salt1 tbsp pepper1 tsp paprika1 tbsp olive oil3 boneless skinless chicken breasts
Preheat oven to 375.
Roll lemon on counter to loosen juice, cut in half, and squeeze into large bowl. Remove any seeds, then add 1/2 of each can of slightly thawed juices or 4 ounces each of prepared juices. Add zest, parsley, salt, pepper, paprika, and olive oil. Whisk until mixed well. Spray a 13x9x2 baking dish and add mixture. Add chicken and coat well in sauce. Place in oven. Roast until internal temperature reaches 189 degrees. Sauce will thicken up during cooking. Serve hot, cover with sauce. Use a heavy papertowl or handtowel...to catch the drool! Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user READI2LIVE.
Roll lemon on counter to loosen juice, cut in half, and squeeze into large bowl. Remove any seeds, then add 1/2 of each can of slightly thawed juices or 4 ounces each of prepared juices. Add zest, parsley, salt, pepper, paprika, and olive oil. Whisk until mixed well. Spray a 13x9x2 baking dish and add mixture. Add chicken and coat well in sauce. Place in oven. Roast until internal temperature reaches 189 degrees. Sauce will thicken up during cooking. Serve hot, cover with sauce. Use a heavy papertowl or handtowel...to catch the drool! Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user READI2LIVE.
Nutritional Info Amount Per Serving
- Calories: 167.8
- Total Fat: 3.9 g
- Cholesterol: 68.4 mg
- Sodium: 1,265.9 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.3 g
- Protein: 27.7 g
Member Reviews