.jpg&w=3840&q=75)
4 Serves
57 Mins
Preheat your oven to 190°C. Pat the chicken dry with paper towels and season thoroughly with salt, black pepper, and mixed herbs.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PersianVitamin 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
0 µg / 400 µgCalcium
5 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
147 mg / 1,250 mgPotassium
226 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
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken pieces until the skin is golden brown on all sides.
Transfer the skillet to the preheated oven 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 for 5 minutes before serving to ensure the juices redistribute.
29
g36
g35
g
