TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES: 4 servings


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 2 teaspoons lemon juice
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon ground savory
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon salt, optional

Nutritional Facts

4 ounce-weight: 253 calories, 4g fat (0 saturated fat), 62mg cholesterol, 74mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 fruit.


  1. Place chicken pieces in a greased 13-in. x 9-in. baking dish. Combine orange juice, lemon juice, bouillon, savory, sage and salt if desired; pour over chicken. Bake, uncovered, at 350° for 60-70 minutes or until juices run clear, basting occasionally. Yield: 4 servings.
Originally published as Orange Chicken in Country Chicken Cookbook 1995, p55

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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debbiewilliams59 User ID: 7108408 19841
Reviewed Jan. 27, 2013

"I omitted the salt (strict low sodium diet)and the recipe was delicious. I added a few slices of thinly sliced orange on top while baking. Delicious!"

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