
By Beth Chaney-Torni
Honey Roast Chicken
8 steps
Prep:16minCook:50min
Updated at: Sat, 03 Aug 2024 20:33:42 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
10
Low
Nutrition per serving
Calories371.6 kcal (19%)
Total Fat14 g (20%)
Carbs26.1 g (10%)
Sugars17 g (19%)
Protein36.5 g (73%)
Sodium721.1 mg (36%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 350°F
Step 2
Put the chicken into a large, cold oven-safe casserole pan on high heat and fry for 10 minutes or until browned on all sides

Step 3
Peel and chop the onions and oregano leaves


Step 4
Use a vegetable peeler to strip the orange peel into the pan, add the onions and oregano and 2 tbs red wine vinegar, then season with salt and pepper




Step 5
Make sure chicken is skin side up then roast in oven for 45 minutes, or until chicken pulls easily away from the bone and has an internal temperature of 165°F
Step 6
While chicken is roasting, finely chop pistachios and quarter tomatoes


Step 7
Move the pan to a medium high heat on the stove. Squeeze in orange juice, add the tomatoes, and let it start to sizzle and bubble
Step 8
Drizzle the honey over the chicken, sprinkle with chopped pistachios, crumble the feta and serve


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