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Suggest a better descriptionPreheat oven to 425. Season chicken with salt and pepper. Heat olive oil in a large oven proof skillet on med high. Place the chicken on its side against the side of the pan and brown for 2 1/2 minutes, then repeat on the other side. Place the pan with the chicken on its side in the oven. Roast for 20 minutes. Turn the chicken over to its other side and roast another 20 minutes. Turn the chicken breast side up, baste, and roast another 20 minutes. Remove the chicken from the pan and pour the juices into a small bowl. Add 2 or 3 tbsp of water to the pan to loosen up the brown bits. Add that to the bowl. Let stand for a few minutes and skim off the fat. Serve the chicken with the pan juices.
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Serving Size: 1 Serving (1591g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3444 | ||
Calories from Fat: 2182 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 242.5g | 323 % | |
Saturated Fat 68.9g | 344 % | |
Monounsaturated Fat 101.5g | ||
Polyunsanturated Fat 51.6g | ||
Cholesterol 1190.7mg | 366 % | |
Sodium 1111.6mg | 38 % | |
Potassium 3007.3mg | 79 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.2g | ||
Protein 295.3g | 422 % | |
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: 3444
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