Orange Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 14.63 g | (15 %) | ||
| Fat | 14.64 g | (13 %) | ||
| Carbohydrates | 13.3 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.94 g | (10 %) |
| Vitamin A | 84.95 mg | (10,619 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 0.46 mg | (4 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.05 mg | (75 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 35.5 μg | (12 %) | ||
| Pantothenic acid | 0.72 mg | (12 %) | ||
| Biotin | 0.98 μg | (2 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 54.01 mg | (57 %) | ||
| Potassium | 326.2 mg | (8 %) | ||
| Calcium | 64.53 mg | (6 %) | ||
| Magnesium | 26.53 mg | (9 %) | ||
| Iron | 0.84 mg | (6 %) | ||
| Zinc | 0.57 mg | (7 %) | ||
| Saturated fatty acids | 5.07 g | |||
| Cholesterol | 51.81 mg |
Preparation steps
Rinse the chickens thoroughly inside and outside and pat dry. Halve the rosemary twigs. Gently loosen the skin on chest, back and legs of the chicken a little and push the rosemary twigs underneath.
Rub chickens inside and out with salt and pepper.
From one orange grate the peel, halve and squeeze one half. Take the second half, peel another orange and finely chop flesh. Peel garlic and chop finely. Combine orange pulp with garlic and chopped rosemary and fill chickens, closing well with toothpicks.
Melt butter and combine with olive oil and orange peel. Brush chickens all over with the mixture and place breast side down in an ovenproof dish. Roast at 200°C about 35 minutes. Drizzle chicken with orange juice and finish roasting breast side up for about 15 minutes. Serve chickens with halved orange slices and rosemary on a plate.
