Sunset Chicken
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
or butter |
|
| ¼ | cup |
orange juice
frozen |
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | teaspoon |
sugar
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 3 | pounds |
chicken pieces
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
or butter |
|
| 59 | ml |
orange juice
frozen |
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 2.5 | ml |
garlic powder
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
orange zest
grated |
|
| 5 | ml |
sugar
|
|
| 1.3 | ml |
ginger
ground |
|
| 1.4 | kg |
chicken pieces
|
|
Directions
In small saucepan melt butter; add all other ingredients except chicken and mix well.
Place chicken pieces, skin side down, on a rack in foil lined shallow baking pan.
Brush generously with sauce. Bake at 350℉ (180℃). for 30 minutes.
Turn chicken, brush generously with sauce; bake until chicken is fork tender and golden brown (about 30 minutes longer) brushing occasionally with sauce.
