A great way to add taste to chicken pieces especially thighs or wings having plenty of skin.
Preheat oven to 200 degrees Celcius. Season chicken pieces liberally with salt and pepper. Heat oil in a large frying pan over high heat until hot but not smoking.
Place chicken pieces in frying pan, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, moving chicken around to ensure even heat. Cook skin-down until fat renders and skin is golden brown, about 12 minutes.
Transfer frying pan to oven or chicken to oven tray skin side down and cook in the oven for 10-12 minutes more. Flip chicken so the skin side is facing up. Cook until crisp and the internal temperature registers at least 165 degrees, which should take about 5 minutes more. Transfer chicken to a plate and allow to rest 5 minutes before serving. Garnish with fresh herbs, if using.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 245 | ||
Calories from Fat: 159 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 24 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 106.6mg | 33 % | |
Sodium 962.4mg | 33 % | |
Potassium 225.8mg | 6 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 245
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