4 Serves
73 Mins
Pat the whole chicken dry with paper towels and season thoroughly with salt and black pepper.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
68 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
109 mg / 1,250 mgPotassium
166 mg / 4,700 mgSodium
1606 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken until the skin is golden brown on all sides.
Brush the chicken generously with Piri Piri sauce and transfer the skillet to an oven preheated to 190°C to roast for 45 minutes.
Remove the chicken from the oven and let it rest on a wire rack for 5 minutes before carving and serving.
40
g46
g51
g
Lebanese
American