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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (280g) Recipe makes 4 servings |
||
| Calories 629 | ||
| Calories from Fat 418 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 46.5g | 71% | |
| Saturated Fat 11.8g | 59% | |
| Monounsaturated Fat 22.5g | ||
| Polyunsaturated Fat 8.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 181mg | 60% | |
| Sodium 1175mg | 48% | |
| Potassium 512mg | 14% | |
| Total Carbohydrate 1.4g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.4g | ||
| Protein 46.9g | 93% | |
Ingredients
-
1 (3 1/2 lb) whole chicken
Sauce
- 3 tablespoons olive oil
- 3 tablespoons dry red wine
- 1/4 cup soy sauce
- 1 1/2 teaspoons marjoram
- minced garlic
- freshly ground black pepper
Directions
1
combine all sauce ingredients in small bowl.2
Roast chicken at 450 degrees for 30 minutes, breast side up.3
Turn chicken to breast side down.4
Pour sauce over chicken and roast for additional 60 minutes at 350 degrees.5
Baste every 15 minutes or so.
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Browse similar recipes by category
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 4 hours
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- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Christopher Lee Wren
On Aug 20, 2009
15 minutes into the oven and the entire kitchen was full of smoke. I even changed the temperature down to 400 and the oven was still smoking. I don't know what step wasn't included, but my oven is always clean when I put food in, so there wasn't anything else to burn but the chicken. On top of that, the skin of the chicken cracked off and was gone. So much for all of the taste. I gave up because there was no way I could continue cooking in a kitchen full of smoke. I think the temperature is set way too high on this recipe. There's nothing else I can think of that would cause this to happen.
From: ccferne
On Dec 25, 2008
Fabulous! Cooked it at my older son's home during a pre-Christmas visit, using a 6-pound free-range chicken. They didn't have any marjoram so I used an herb combo mix and it turned out fine.
From: Chrissyo
On Jan 27, 2006
This recipe added a nice complexity to the chicken. Next I will try cooked the breast side down first, then breast side up for the last bit of the cooking time because I lost the brown chicken breast when I turned it breast down. Maybe I will try cooking the chicken on a rack next time. A nice combination of flavours. I will cook this again. Thank you.
From: Chef #961478
On Jan 17, 2009
Wonderful recipe. My husband and son have asked for this almost once a week since I've made it. So easy, and the leftovers (if I use a big enough chicken) taste even better. Thank you.
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