4 Serves
67 Mins
Butterfly the whole chicken by cutting along the backbone and flattening it out on a cutting board.
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FilipinoVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
40 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
251 mg / 1,250 mgPotassium
319 mg / 4,700 mgSodium
1103 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
41 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Rub the chicken thoroughly with salt, black pepper, and mixed herbs, ensuring even coverage on both sides.
Heat olive oil in a large heavy-bottomed skillet over medium-high heat.
Place the chicken skin-side down in the skillet and place a heavy weight or press on top to flatten it. Sear until the skin is golden brown and crispy.
Flip the chicken, replace the weight, and transfer the skillet to an oven preheated to 190°C to finish cooking through.
Remove the chicken from the oven and let it rest for 5 minutes before carving and serving.
1
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g7
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Ethiopian
Indian