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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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- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
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.
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.
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