In this quick-cooking dinner, boneless chicken thighs are marinated with bay leaves, mustard seeds, orange zest and Worcestershire sauce, and roasted at high heat until golden-edged and juicy. Then, just before serving, it all gets topped with an herb salad flecked with sweet oranges. It’s light, fresh and very savory. You can substitute boneless chicken breasts instead, just halve them crosswise before marinating, and start checking them after 12 minutes of roasting. Featured in: A Bay Leaf Chicken To Prepare You For Fall.
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|Serving Size: 1 recipe (998g)|
|Recipe Makes: 1|
|Calories from Fat: 542 (41%)|
|Amt Per Serving||% DV|
|Total Fat 60.3g||80 %|
|Saturated Fat 12.1g||60 %|
|Monounsaturated Fat 30.1g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 658.8mg||203 %|
|Sodium 2559mg||88 %|
|Potassium 2247mg||59 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 22.4g|
|Protein 159.3g||228 %|
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Calories per serving: 1317
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