4 Serves
108 Mins
Preheat your oven to 190°C and prepare the chicken by patting it dry with paper towels.
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Vitamin K
2 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
0 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
611 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
9 g / 50 gSaturated Fat
2 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Season the chicken thoroughly with salt, black pepper, and mixed herbs.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear the chicken in the skillet until the skin is golden brown on all sides.
Transfer the skillet to the preheated oven and roast the chicken for 20 to 25 minutes until cooked through.
Remove the chicken from the oven and let it rest for 5 minutes before drizzling with hot honey and serving.
25
g95
g20
g
Yemeni
