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READY IN ABOUT 1¼ hrs

Super Orange Chicken

Read Reviews (20)

"Baked chicken with a zesty orange zing. Try serving over rice with a side of broccoli done the way you like it." — Jay

Ingredients Edit and Save

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How to Cut Onions

Original recipe makes 4 servings Change Servings

1 (6 ounce) can frozen orange juice concentrate, thawed
1 packet dry onion soup mix
1 teaspoon poultry seasoning

1 tablespoon cornstarch
4 chicken legs

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Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the orange juice, onion soup mix, poultry seasoning and cornstarch. Mix together well and set aside. Place chicken in a 9x13 inch baking dish. Pour sauce over chicken and cover with foil.
Bake at 375 degrees F (190 degrees C) for 45 minutes, remove foil, and bake for 15 more minutes.

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PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

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I use boneless chicken breasts instead of legs and 6 oz. of Tropicana oj from the jug. I also use French onion soup mix in place of the regular onion mix. My extra twist...and you will want to add this (TRUST ME)..is sauteeing about 1/2 onion in olive oil, garlic salt and pepper. Place on top of the chicken as the last ingredient before baking and WOW!! I have made this 3 times for my family and plan to make it for my parents when they visit next month. It is JUST that good!!

—HungryMama

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Most Helpful Critical Review

Jul 17, 2007

I liked the orange flavor but the onion soup mix made it way too salty. Next time I would cut it back to half a package and supplement with additional dried onions. Also, there is way too much sauce for the amount of chicken. I ended up throwing quite a bit away.

—Jade Alexis

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27 Ratings

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Jul 04, 2008

This is a very tasty, easy recipe. I use 8 chicken thighs and serve with rice and frozen peas.

—lindagail

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Jun 01, 2008

This was a very simple recipe. I always like having a quick meal idea for those nights when we're on the go. I don't want to have to eat out! Next time I'll marinate the chicken.

—dadcancook2

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Apr 04, 2011

I needed to use up a bag of oranges, so I put them through the juicer to make this recipe. I put frozen mixed vegetables in the bottom of the pan and covered with the chicken and sauce, baked it and served it over rice. It was tasty and has a strong orange flavor which we like.

—Sherry Silveira

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Mar 14, 2005

Pretty good. I would cut down on the orange juice next time for my taste, but my husband liked it the way it was.

—NJSS2000

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Mar 25, 2009

This recipe has potential.Probably should cut back on the orange concentrate.Maybe use half a packet of dry onion soup mix. But other than that it was somewhat delicious.

—MUSKA

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Mar 06, 2008

Everyone said there was so much sauce left over I decided to make more drumsticks with it. I used 11 legs and it was still too much sauce! This was good the first night we had it...then it just go to strong and oniony. Next time I make this I'll cut down the entire sauce recipe and then cut the onion soup mix even more.

—pretty_bird

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Nutrition

Calories
434 kcal
22%

Carbohydrates
28.7 g
9%

Cholesterol
139 mg
46%

Fat
20.4 g
31%

Fiber
1.1 g
4%

Protein
32.3 g
65%

Sodium
917 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Super Orange Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 434
Calories from Fat: 184

% Daily Value *
Total Fat 20.4g 31 %
Saturated Fat 5.7g 29 %
Cholesterol 139mg 46 %
Sodium 917mg 37 %
Potassium 762mg 21 %
Total Carbohydrates 28.7g 9 %
Dietary Fiber 1.1g 4 %
Protein 32.3g 65 %
Sugars 20.4g
Vitamin A 8 %
Vitamin C 130 %
Calcium 6 %
Iron 21 %
Thiamin 29 %
Niacin 118 %
Vitamin B6 39 %
Magnesium 21 %
Folate 56 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.