4 Serves
70 Mins
In a large mixing bowl, combine the chicken with jerk seasoning, salt, and black pepper, ensuring the meat is thoroughly coated.
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KoreanVitamin E
1 mg / 15 mgVitamin K
126 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
163 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
202 mg / 1,250 mgPotassium
341 mg / 4,700 mgSodium
681 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the olive oil in a large 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 a preheated oven at 190°C and roast the chicken for 20 to 25 minutes until cooked through.
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before serving to ensure the juices redistribute.
7
g68
g14
g
Thai
New Zealand