Greek Baked Chicken

1. Stir together first 5 ingredients. Place chicken in a shallow dish or large heavy-duty zip lock bag. Pour the oil mixture over chicken. Cover and seal marinate for 8 hours in refrigerator.

2. Remove the chicken from the marinade; discard the marinade.

3. Tuck wings under and tie the legs together with string if desired. Place the chicken breast side up on a rack in a shallow roasting pan. Bake at 450°F for 45 minutes or until meat thermometer inserted in chicken thigh reads 180°F.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	307.4897 g
Protein	291.1549 g
Carbohydrates	6.984 g
Energy	4032.2759 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.6201 g
Water	1109.0274 g
Aspartic acid	26.0504 g
Calcium, Ca	189.4459 mg
Lutein + zeaxanthin	21.2355 g
Fiber, total dietary	0.541 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	7.4275 g
Niacin	105.4243 mg
Vitamin A, RAE	3681.6552 g
Arginine	18.4411 g
Riboflavin	2.9639 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0095 g
Fatty acids, total saturated 20:1	2.6039 g
Glutamic acid	42.4723 g
Sodium, Na	1112.9592 mg
Fatty acids, total saturated 16:1 undifferentiated	13.9147 g
Total lipid (fat)	307.4897 g
Manganese, Mn	0.5657 mg
Fructose	0.6779 g
Proline	14.5189 g
Fatty acids, total saturated 16:0	57.0126 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.267 g
Choline, total	3.5535 mg
Sugars, total	1.5613 g
Serine	10.476 g
Fatty acids, total saturated 10:0	0.0124 g
Fatty acids, total saturated 18:0	15.217 g
Fatty acids, total saturated 20:4 undifferentiated	1.5867 g
Vitamin B-6	5.4297 mg
Selenium, Se	187.3388 g
Ash	12.8867 g
Fatty acids, total saturated 18:1 undifferentiated	131.1329 g
Pantothenic acid	17.1016 mg
Phenylalanine	11.3971 g
Copper, Cu	1.0361 mg
Betaine	0.1722 mg
Thiamin	0.984 mg
Retinol	3681.075 g
Methionine	7.649 g
Iron, Fe	21.4772 mg
Carbohydrate, by difference	6.984 g
Phosphorus, P	2370.6672 mg
Folate, total	489.4838 g
Tocopherol, gamma	0.7574 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1587 g
Lycopene	0.115 g
Alanine	16.9516 g
Cholesterol	1428.0032 mg
Valine	14.175 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	51.9464 g
Glycine	19.3625 g
Carotene, alpha	0.169 g
Glucose (dextrose)	0.6148 g
Fatty acids, total saturated 14:0	1.9054 g
Zinc, Zn	23.5334 mg
Isoleucine	14.3795 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.3196 g
Fatty acids, total polyunsaturated	58.2167 g
Fatty acids, total saturated 14:1	0.0013 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	21.2076 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	12248.5379 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1587 g
Folate, DFE	489.4838 g
Tryptophan	3.2222 g
Vitamin C, total ascorbic acid	64.8719 mg
Phytosterols	160.664 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0097 g
Fatty acids, total saturated 20:0	0.2981 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	9.3022 g
Vitamin B-12	17.612 g
Vitamin K (phylloquinone)	47.3938 g
Fatty acids, total saturated	77.2568 g
Histidine	8.3475 g
Fatty acids, total monounsaturated	149.013 g
Threonine	12.0617 g
Folate, food	489.4838 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	2.6188 g
Vitamin E (alpha-tocopherol)	10.5208 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.476 g
Magnesium, Mg	323.3273 mg
Lysine	23.328 g
Potassium, K	3076.2985 mg
Cystine	3.9046 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	0.33 cup	636.48	0	72
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
broiler fryer chicken	3.5	3379.6077	2.0627	235.3032