Roasted Chicken with Orange Marinade
serves 4

Roasted Chicken with Orange Marinade

Moist, tender chicken with a hint of orange. Marinating the chicken overnight really makes this chicken succulent.

---

1 whole chicken, quartered
1 cup orange juice
2/3 cup coconut milk (can use regular milk if needed)

1/3 cup white wine
3 clove chopped garlic
1 teaspoon dried sage

1. Rinse chicken and pat dry. Place chicken pieces in a bowl.
2. Pour orange juice, coconut milk, and wine over top. Sprinkle garlic and sage on top of chicken. 
3. Cover bowl and marinate overnight. In the morning turn the chicken over.
4. Line the bottom of a rimmed baking dish with foil. Coat a rack with cooking spray, then place the rack in the baking dish.
5. Drain chicken and place skin side up on the prepared baking rack.
6. Place oven rack on third rack from the top. Broil chicken for 10 minutes, then flip and broil for 10 minutes on the other side. (Make sure to watch so it doesn't burn.)
7. Lower oven temperature to 400 degrees. Turn chicken over (skin side up) and bake 20 minutes.
8. Turn chicken over again and bake 20 minutes more, or until chicken juices run clear.

Nutrition information based on 4 ounce serving:
Calories 215g, Fat 7.6g, Cholesterol 65.7mg, Sodium 89.7g
Carbohydrates     Fiber 0.2g, Sugars5.5g, Protein 27.8g