Directions:
- Preheat oven to 400°F.
- In a skillet, heat oil, and add garlic and chives, and cook for 2-3 minutes.
- Add the fruit juices, increase the heat to hot, bring it to a boil; cook for 1-2 minutes to reduce slightly, then add broth, heat through, and remove from heat.
- Cut 2 thin slices of orange and lemon, and cut each in half.
- Running your fingers between the skin and the meat of the chicken, rub some salt there; then tuck one orange and one lemon slice between the skin and the meat on each piece.
- Place the chicken in an oven-proof baking pan and pour the heated fruit juices over the chicken, then bake at 400°F for 20-25 minutes or until done.
- Remove chicken from pan; skim fat from pan; take pan juices and add slurry (1 tbsp cornstarch mixed with 3 tbsp water) and heat until thickened and bubbly.
- Pour sauce over chicken and garnish with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.64 Kcal (2238 kJ) | ||
| Calories from fat | 280.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.17g | 48% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 1250.75mg | 52% | |
| Potassium | 541.71mg | 12% | |
| Total Carbs | 38.17g | 13% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 26.97g | 54% | |
| Vitamin C | 50mg | 83% | |
| Iron | 2.1mg | 12% | |
| Calcium | 72mg | 7% | |
| Amount Per 100 g | |||
| Calories | 167.38 Kcal (701 kJ) | ||
| Calories from fat | 87.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 48% | |
|---|---|---|---|
| Cholesterol | 21.83mg | 23% | |
| Sodium | 391.57mg | 52% | |
| Potassium | 169.59mg | 12% | |
| Total Carbs | 11.95g | 13% | |
| Sugars | 1.93g | 25% | |
| Dietary Fiber | 0.93g | 12% | |
| Protein | 8.44g | 54% | |
| Vitamin C | 15.6mg | 83% | |
| Iron | 0.6mg | 12% | |
| Calcium | 22.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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