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4 Serves
87 Mins
Pat the whole chicken dry and rub thoroughly with salt, black pepper, and the Madfoon spice blend, ensuring the seasoning is evenly distributed.
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GreekVitamin E
2 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
72 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
168 mg / 1,250 mgPotassium
261 mg / 4,700 mgSodium
839 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the chicken on all sides until the skin is golden brown and crispy.
Transfer the chicken to a roasting pan, cover tightly with aluminum foil to trap the steam, and roast in a preheated oven at 190°C for 55 minutes until fully cooked.
Remove the chicken from the oven and allow it to rest for 5 minutes before carving and serving.
9
g46
g13
g
Thai
Afghan