4 Serves
45 Mins
Preheat your oven to 180°C.
Place the carrots and potatoes in a microwave-safe bowl and cook until just tender, then drain any excess liquid.
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Vitamin E
2 mg / 15 mgVitamin K
23 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
129 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
151 mg / 1,250 mgPotassium
786 mg / 4,700 mgSodium
152 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
9 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Pat the chicken thighs dry with paper towels and season them thoroughly with the BBQ rub and seasoning.
Heat olive oil in a frying pan over medium-high heat. Sear the chicken thighs skin-side down until golden brown, then flip and sear the other side for 1-2 minutes. Remove the chicken from the pan and set aside.
Add the pre-cooked carrots and potatoes to the same frying pan. Sprinkle with Cajun seasoning and black pepper, and fry until aromatic.
Using a small knife, create small openings in the chicken skin and insert slivers of garlic and fresh rosemary sprigs.
Arrange the chicken, carrots, and potatoes in a baking pan. Drizzle with any remaining olive oil from the frying pan and bake for 20 minutes or until the chicken is fully cooked through.
25
g95
g20
g
Yemeni
