This recipe has Fat (total lipid) as 81.1% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.8% of RDA
• Calories: 38.8% of RDA
• Carbs: 10.0% of RDA
• Fat (total lipid): 81.1% of RDA
• Fiber: 5.9% of RDA
• Fructose: 3.3% of RDA
• Protein: 47.7% of RDA
• Sodium: 16.3% of RDA
• Sugar: 68.4% of RDA
• Vitamin A (IU): 15.6% of RDA
• Vitamin B6: 54.8% of RDA
• Vitamin C: 16.2% of RDA
• Iron: 0.9% of RDA
• Magnesium: 18.5% of RDA
• Manganese: 3.4% of RDA
• Niacin: 107% of RDA
• Potassium: 19.1% of RDA
• Zinc: 25.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Fat (total lipid)
red onion|chicken (whole)|orange marmalade|olive oil|coriander (dry)|salt|black pepper
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Heat oven to 400 degrees F. Arrange the onions in a metal roasting pan. Place the chickens on top and tuck the wings under the backs.
In a small bowl, combine the marmalade, oil, coriander, 2 teaspoons salt, and 3/4 teaspoon pepper. Spread the mixture over the chickens and roast until they are cooked through, about 1 hour and 15 minutes (internal temperature of 165 degrees F).
Transfer the chickens and onions to a platter and let rest for 10 minutes. Strain the pan drippings into a bowl. Let stand for 5 minutes. Skim the fat from the surface and discard. Serve the chickens and onions with the remaining juices.
This recipe has the following nutrient totals:
Protein 53.7 g
Carbohydrates 27.5 g
Iron 0.17 mg
Fiber 1.65 g
Calcium 18.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.