To help your budget, look for large economy packs of chicken to make these two meals at once.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2011
Ingredients
Method
In glass measure, whisk together lemon juice, soy sauce, oil and honey; stir in garlic, onion and hot pepper flakes.Pour half of the marinade into shallow baking dish; add half of the chicken, tossing to coat. (Make-ahead: Freeze remaining marinade and chicken in airtight container for up to 1 month; thaw in refrigerator then roast as directed.)
Refrigerate, turning occasionally, for at least 4 hours or for up to 24 hours. Roast in 425°F (220°C) oven, basting 3 times, until juices run clear when chicken is pierced, about 35 minutes.
Nutritional facts Per serving: about
- Sodium 545 mg
- Protein 23 g
- Calories 247.0
- Total fat 14 g
- Potassium 300 mg
- Cholesterol 93 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
%RDI
- Iron 11.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 4.0
- Vitamin C 3.0
