roasted chicken thighs in oven
mix one teaspoon saffron with hot water and set aside to cool
season chicken with all spices
add olive oil
add saffron
let sit for any amount of time
line baking sheet with parchment paper and place chicken pieces not touching
bake at 500 for 15 minutes or until skin crispy
lower to 450 for 20 minutes
lower to 350 for 40 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: Servings | ||
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Calories: 57 | ||
Calories from Fat: 15 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 179.6mg | 6 % | |
Potassium 294.7mg | 8 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 9.9g | ||
Protein 2.1g | 3 % | |
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: 57
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