{"id":383,"date":"2015-08-16T14:16:46","date_gmt":"2015-08-16T14:16:46","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=383"},"modified":"2015-08-16T14:16:46","modified_gmt":"2015-08-16T14:16:46","slug":"easy-roast-chicken","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=383","title":{"rendered":"Easy Roast Chicken"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>8 pieces of favorite chicken, skinless and bone-in preferable<\/li>\n<li>2 tbsp sodium reduced soy sauce<\/li>\n<li>1 tbsp Splenda<\/li>\n<li>2 tbsp red wine vinegar<\/li>\n<li>3 tbsp olive oil<\/li>\n<li>4 green onion, sliced<\/li>\n<li>2 cloves of garlic, minced<\/li>\n<li>Handful of fresh parsley<\/li>\n<li>Bio-salt and pepper<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Preheat oven to 425<\/li>\n<li>In a large baking dish, combine marinade and toss with chicken.<\/li>\n<li>Season with pepper and lightly with bio-salt<\/li>\n<li>Arrange chicken pieces in dish and roast for 30 minutes until it begins to brown.<\/li>\n<li>Remove and baste with the marinade.<\/li>\n<li>Flip pieces and bake for another 10 minutes or until chicken is cooked.<\/li>\n<li>Garnish with lots of fresh parsley<\/li>\n<\/ul>\n<p>Credit:\u00a0 Deb Spence<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 8 pieces of favorite chicken, skinless and bone-in preferable 2 tbsp sodium reduced soy sauce 1 tbsp Splenda 2 tbsp red wine vinegar 3 tbsp olive oil 4 green onion, sliced 2 cloves of garlic, minced Handful of fresh parsley Bio-salt and pepper Directions: Preheat oven to 425 In a large baking dish, combine [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,6],"tags":[],"class_list":["post-383","post","type-post","status-publish","format-standard","hentry","category-phase-1","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=383"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/383\/revisions"}],"predecessor-version":[{"id":384,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/383\/revisions\/384"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=383"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}