Directions:
- Preheat oven to 450.
- In bowl, combine orange juice, worcestershire sauce, ground red pepper, salt and pepper. Reserve 1/4 cup sauce for serving.
- On 15 1/2 by 10 1/2 jelly roll pan lined with heavy duty foil, arrange chicken pieces. Brush with half of remaining sauce. Roast 10 minutes; turn chicken over and brush again. Roast 8-10 minutes longer or until juices run clear when pierced with tip of knife.
- Serve with reserved sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.31 Kcal (1927 kJ) | ||
| Calories from fat | 250.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.78g | 43% | |
|---|---|---|---|
| Cholesterol | 238.09mg | 79% | |
| Sodium | 2166.39mg | 90% | |
| Potassium | 642.89mg | 14% | |
| Total Carbs | 23.48g | 8% | |
| Sugars | 10.97g | 44% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 28.14g | 56% | |
| Vitamin C | 25.2mg | 42% | |
| Iron | 10.1mg | 56% | |
| Calcium | 209mg | 21% | |
| Amount Per 100 g | |||
| Calories | 208.51 Kcal (873 kJ) | ||
| Calories from fat | 113.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 43% | |
|---|---|---|---|
| Cholesterol | 107.85mg | 79% | |
| Sodium | 981.32mg | 90% | |
| Potassium | 291.21mg | 14% | |
| Total Carbs | 10.63g | 8% | |
| Sugars | 4.97g | 44% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 12.75g | 56% | |
| Vitamin C | 11.4mg | 42% | |
| Iron | 4.6mg | 56% | |
| Calcium | 94.7mg | 21% | |
* 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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