Glazed Roasted Chicken

Gluten Free
Dairy Free
Health score
22%
Glazed Roasted Chicken
45 min.
8
607kcal

Suggestions


Indulge in the mouthwatering flavors of our Glazed Roasted Chicken, a dish that promises to elevate your dining experience while being both gluten-free and dairy-free. Perfect for any occasion, this recipe serves up to eight people, making it an ideal choice for family gatherings or dinner parties. With a preparation time of just 45 minutes, you can impress your guests without spending all day in the kitchen.

The star of this dish is a succulent six-pound whole chicken, marinated in a delightful blend of dark sesame oil, minced garlic, and zesty orange juice concentrate. This unique combination not only infuses the chicken with rich flavors but also creates a beautiful glaze that caramelizes to perfection in the oven. The addition of lite teriyaki sauce adds a savory depth that complements the sweetness of the orange juice, resulting in a harmonious balance of taste.

As the chicken roasts, the tantalizing aroma will fill your kitchen, making it hard to resist. With a caloric breakdown that includes a satisfying protein content, this dish is not only delicious but also nutritious. Whether served for lunch, dinner, or as the main course at your next meal, our Glazed Roasted Chicken is sure to become a favorite in your recipe repertoire. Get ready to savor every bite!

Ingredients

  • pound roasting chickens whole
  • tablespoons sesame oil dark
  •  garlic clove minced
  • 0.3 cup orange juice concentrate frozen undiluted thawed
  • 0.5 teaspoon pepper freshly ground
  • 0.5 cup teriyaki sauce 

Equipment

  • frying pan
  • oven
  • kitchen thermometer
  • aluminum foil
  • ziploc bags

Directions

  1. Stir together first 4 ingredients; reserve half of mixture.
  2. Cut each chicken in half, and sprinkle evenly with pepper.
  3. Place chicken in a large heavy-duty zip-top plastic bag, and pour remaining half of teriyaki mixture over chicken; seal bag,and chill 8 hours, turning chicken,if desired.
  4. Remove chicken from marinade,discarding marinade.
  5. Place chicken, skin side up, on an aluminum foil-lined 15- x 10-inch jellyroll pan.
  6. Bake at 450 for 45 minutes or until a meat thermometer inserted into chicken thigh registers 18
  7. Brush with reserved teriyaki mixture.

Nutrition Facts

Calories607kcal
Protein29.45%
Fat66.03%
Carbs4.52%

Properties

Glycemic Index
7.75
Glycemic Load
0.16
Inflammation Score
-9
Nutrition Score
21.572173875311%

Flavonoids

Myricetin
0.02mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:607.08kcal
30.35%
Fat:43.68g
67.2%
Saturated Fat:11.71g
73.16%
Carbohydrates:6.73g
2.24%
Net Carbohydrates:6.56g
2.39%
Sugar:5.19g
5.77%
Cholesterol:213.57mg
71.19%
Sodium:861.66mg
37.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:43.83g
87.66%
Vitamin B3:16.3mg
81.49%
Phosphorus:445.39mg
44.54%
Vitamin B6:0.85mg
42.74%
Vitamin A:2127.98IU
42.56%
Selenium:29.26µg
41.8%
Vitamin B12:2.46µg
40.98%
Vitamin B2:0.45mg
26.75%
Vitamin B5:2.63mg
26.27%
Vitamin C:19.3mg
23.39%
Zinc:3.23mg
21.53%
Iron:3.78mg
20.97%
Folate:72.91µg
18.23%
Potassium:590.75mg
16.88%
Magnesium:61.86mg
15.46%
Vitamin B1:0.18mg
11.96%
Copper:0.18mg
8.92%
Manganese:0.11mg
5.62%
Calcium:35.98mg
3.6%
Source:My Recipes