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Orange Rosemary Roasted Chicken

main dish, poultry, low fat, chicken

3 chicken breast halves
3 chicken legs with thigh pieces
2 garlic cloves
1 1/2 teaspoons olive oil
3 teaspoons rosemary
1/3 cup orange juice
Freshly-ground black pepper; to taste

Preheat oven to 450 degrees. Remove skin from chicken. Rub each piece with garlic. Dab fingers in oil and rub each piece with oil. Top with rosemary. Place into a baking dish. Pour in orange juice. Cover and cook for 30 minutes. Turn chicken and return to the oven uncovered for 10 to 15 minutes longer or until 'browned.' Do not let dry out. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 165; Fat (grams) 5; Percent calories from fat 27; Percent polyunsaturated 6; Percent saturated 10; Percent monounsaturated 11; Cholesterol (milligrams) 86; Sodium (milligrams) 80; Protein (grams) 28; Fiber (grams) trace.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-07-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 144 Calories (kcal); 8g Total Fat; (50% calories from fat); 15g Protein; 2g Carbohydrate; 46mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 4 lean meat. Weight Watcher points calculated at 4 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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