4 Serves
73 Mins
Pat the chicken dry and season thoroughly with salt, black pepper, and mixed herbs.
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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
6 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
147 mg / 1,250 mgPotassium
232 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
0 g / 50 gSaturated Fat
2 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 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 45 minutes until cooked through.
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before carving and serving.
20
g24
g18
g
Kazakh