4 Serves
111 Mins
Pat the chicken thighs dry with paper towels and season them evenly on all sides with salt, black pepper, and dried mixed herbs.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
137 mg / 4,700 mgSodium
344 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
14 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat the olive oil in a large oven-safe skillet over medium-high heat on the stove.
Place the chicken thighs skin-side down in the hot skillet and sear until the skin is deep golden brown, about 5 minutes per side.
Transfer the skillet to a preheated oven at 190°C and roast the chicken for 25 minutes or until the internal temperature reaches 74°C.
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before serving to allow the juices to redistribute.
25
g95
g20
g
Yemeni
