Really Delicious Lemony Roasted Chicken Pieces
Recipe: #19677
June 22, 2015
Categories: Chicken, One-Pot Meal, Passover, Sunday Dinner Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"This is a common way that chicken is made and served in the Mediterrenean, there is nothing fancy about this one-pan easy prep recipe, I can however tell you that the flavor is outstanding and you will love this!"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (582.3 g)
- Calories 586.5
- Total Fat - 20 g
- Saturated Fat - 4.1 g
- Cholesterol - 1270.1 mg
- Sodium - 2692.8 mg
- Total Carbohydrate - 1.8 g
- Dietary Fiber - 0.6 g
- Sugars - 0.4 g
- Protein - 93.7 g
- Calcium - 67.7 mg
- Iron - 13.5 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 450ºF.
Step 2
Coat the bottom of a cast iron skillet with a little olive oil, then using pastry brush coat the skin with olive oil. Nestle the chicken pieces in the skillet skin side facing up. Pour the wine over the chicken. Season tops of chicken with salt and pepper, then top with the fresh rosemary and thyme leaves.
Step 3
Oven roast for 40 minutes. Change the oven to broil, and broil the skin 5 more minutes.
Step 4
Remove from oven and drizzle with lemon juice from the wedges. Let rest for 5 minutes.
Tips
- Large cast iron skillet
1 Reviews
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