4 Serves
78 Mins
Pat the chicken dry and season thoroughly with salt, black pepper, and mixed herbs.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
150 mg / 1,250 mgPotassium
269 mg / 4,700 mgSodium
603 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken pieces until the skin is golden brown on all sides.
Add the chopped preserved lemon to the skillet and transfer the pan to a preheated oven at 190°C to roast for 25 minutes.
Remove the chicken from the oven and let it rest for 5 minutes before serving to ensure the juices redistribute.
20
g31
g22
g
.jpg&w=3840&q=75)
Turkish