Nutrition Facts

Serving Size 275 g

(Approx. 4 Servings)

Amount Per Serving

Calories	430	Calories From Fat	150

% Daily Value*

Total Fat 16 g	25%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 90 mg	30%

Sodium 680 mg	28%

Total Carbohydrate 41 g	14%

Dietary Fiber 2 g	8%

Sugars 33 g

Protein	31 g

Vitamin A 6%	•	Iron 10%

Vitamin C 70%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Orange-Roasted Chicken

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 h 20 m

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 whole chicken

2 orange, zested and cut into quarters

1/2 cup(s) orange marmalade

2 Tbsp Kikkomon Less Sodium Soy Sauce

3 garlic, chopped

1/2 cup(s) H-E-B Select Ingredients Chicken Broth

1 Tbsp Argo Corn Starch

1 Tbsp brown sugar

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Instructions

Preheat oven to 350°F.

Remove neck and giblets from chicken and set aside.

Stuff all but 3 of the orange quarters into cavity of chicken.

Fold wings under chicken and tie legs together with butcher's twine.

Whisk marmalade and soy sauce together and reserve 1/2 for the sauce.

Rub 3-4 tablespoons of marmalade-soy mixture under the skin of the chicken.

Place breast side up in roasting pan and roast 50 minutes, basting 3-4 times. If chicken begins to darken too much, make a foil tent to place over it.

In a small saucepan place chicken neck, garlic and broth. Bring to a boil, then reduce to a simmer until reduced by half. Remove neck.

Squeeze orange juice from reserved oranges into a bowl with cornstarch and stir until smooth.

Add to reduce stock along with reserved marmalade-soy mixture and brown sugar. Cook until thickened.

Remove chicken from oven and rest 15 minutes.

Cut string and slice chicken accordingly.

Serve with sauce.

Source:

My H-E-B Texas Life Magazine