Cooking in cast-iron skillets boosts the iron content of your meal!
Preheat oven to 425 ° F and arrange a rack in the middle. Rinse chicken under cold water and pat dry with paper towels . Drizzle olive oil on the chicken and rub it all over the skin. Season all over with salt and pepper. If using, place lemon and herbs inside cavity. Place the chicken, breast side up, in a cast-iron skillet or roasting pan. Roast for 15 minutes. Reduce temperature to 400 ° F and continue roasting until juices run clear and a thermometer inserted into the inner thigh (but not touching bone) registers 165 ° F, 50 to 60 minutes. The chicken should have a nice brown crust . Remove chicken from oven and let rest 10 to 15 minutes before serving. Use remaining chicken jus for chicken broth. Makes 4 to 8 servings
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Serving Size: 1 Serving (535g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1118 | ||
Calories from Fat: 713 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.2g | 106 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 33.8g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 378mg | 116 % | |
Sodium 789.7mg | 27 % | |
Potassium 992.7mg | 26 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.6g | ||
Protein 94.1g | 134 % | |
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: 1118
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