Orange marmalade with orange, tarragon and olives make this delicious, sticky crust for french baked chicken. Use on chicken halves or chicken breasts for a delicious french dinner recipe.
1 Large orange , zested and juiced, separated, leftovers reserved
4 tablespoon Extra virgin olive oil
5 Large garlic cloves , coarsely chopped
2 tablespoon Fresh tarragon , coarsely chopped
1 tablespoon Italian parsley , coarsely chopped
1 tablespoon Italian parsley , coarsely chopped
2 teaspoon Dried herbes de provence
6 tablespoon Orange marmalade
10 Oil cured olives , pitted
4 Chicken halves , skin
1 cup Chicken
1 cup White wine
Nutrition value
261
calories per serving
16 g Fat10 g Protein9 g Carbs2 g FiberOther
Current Totals
16 g Fat
10 g Protein
9 g Carbs
2 g Fiber
MacroNutrients
Carbs
9 g
Protein
10 g
Fiber
2 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
107 mg
Iron
3 mg
Vitamin A
21 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
22 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
46 mg
Manganese
3 mg
Phosphorus
77 mg
Selenium
8 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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