Max'S Roasted Chicken

1. Line deep pan with chopped celery and onion (optional).

2. Cut chicken into serving pieces.

3. Mix all the sauce ingredients; chicken stock, Worcestershire sauce, garlic powder, pepper, paprika, salt and vegetable oil.

4. Dip chicken pieces in sauce and place in a pan in a single layer.

5. Bake in a preheated 450 degrees Fahrenheit oven for 15 minutes.

6. Reduce heat to 250 degrees Fahrenheit.

7. Bake for another hour, basting frequently with sauce. Set your timer for every 15 to 20 minutes for a basting reminder.

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Nutrient	Quantity
Total fats	57.7253 g
Protein	6.7492 g
Carbohydrates	12.6792 g
Energy	575.113 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0339 g
Water	226.1124 g
Aspartic acid	0.1111 g
Calcium, Ca	24.8493 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	446.053 g
Fiber, total dietary	1.2332 g
Fatty acids, total saturated 22:0	0.0015 g
Carotene, beta	607.7277 g
Niacin	4.0981 mg
Vitamin A, RAE	59.6428 g
Arginine	0.0762 g
Riboflavin	0.244 mg
Tocopherol, beta	0.008 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0123 g
Fatty acids, total saturated 20:1	0.0101 g
Glutamic acid	0.1249 g
Sodium, Na	401.4573 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2161 g
Total lipid (fat)	57.7253 g
Manganese, Mn	0.1985 mg
Fructose	0.1617 g
Proline	0.0903 g
Fatty acids, total saturated 16:0	5.0608 g
Fatty acids, total saturated 8:0	1.7997 g
Sucrose	0.0506 g
Choline, total	24.7026 mg
Sugars, total	4.6433 g
Serine	0.0265 g
Fatty acids, total saturated 10:0	2.0169 g
Fatty acids, total saturated 18:0	1.6736 g
Vitamin B-6	0.2245 mg
Selenium, Se	5.88 g
Ash	1.9098 g
Fatty acids, total saturated 18:1 undifferentiated	7.4205 g
Pantothenic acid	0.0853 mg
Phenylalanine	0.0272 g
Copper, Cu	0.1809 mg
Betaine	0.3603 mg
Thiamin	0.1035 mg
Retinol	2.4567 g
Methionine	0.0074 g
Iron, Fe	1.4898 mg
Carbohydrate, by difference	12.6792 g
Phosphorus, P	83.656 mg
Folate, total	14.5043 g
Tocopherol, gamma	0.1568 mg
Lycopene	0.23 g
Alanine	0.0293 g
Cholesterol	7.2 mg
Valine	0.0338 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	1.54 g
Glycine	0.0311 g
Carotene, alpha	13.8797 g
Glucose (dextrose)	0.0644 g
Fatty acids, total saturated 14:0	8.9617 g
Zinc, Zn	0.5064 mg
Isoleucine	0.0237 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	25.6177 g
Fatty acids, total polyunsaturated	1.5761 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.0021 mg
Leucine	0.0442 g
Tocotrienol, alpha	0.1006 mg
Vitamin A, IU	1150.8092 IU
Folate, DFE	14.5043 g
Tryptophan	0.0042 g
Vitamin C, total ascorbic acid	1.256 mg
Phytosterols	56.982 mg
Galactose	0.0061 g
Fatty acids, total polyunsaturated 18:1 c	0.0459 g
Fatty acids, total saturated 20:0	0.0011 g
Fatty acids, total saturated 6:0	0.1091 g
Tyrosine	0.0212 g
Vitamin K (phylloquinone)	17.7338 g
Fatty acids, total saturated	45.257 g
Histidine	0.0117 g
Fatty acids, total monounsaturated	7.6591 g
Threonine	0.0199 g
Folate, food	14.5043 g
Cryptoxanthin, beta	142.7355 g
Vitamin E (alpha-tocopherol)	2.8446 mg
Magnesium, Mg	17.5907 mg
Lysine	0.0306 g
Potassium, K	383.5483 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.0108 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Onion	0	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
Celery	0	0	0	0
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Vegetable oil	0.25 cup	469.79	0	54.5
chicken stock	1 cup	86.4	8.472	2.88
broiler chicken	0	0	0	0