Directions:
- Preheat oven to 425°F Tie chicken legs together with kitchen twine (tuck wings under chicken, if desired, for neater presentation). Place chicken on a rack set in a roasting pan (or on a rimmed baking sheet - I used a Pyrex pan).
- Rub chicken all over with butter; season with salt and pepper. Roast until an instant-read thermometer registers 160 F when inserted in the thickest part of the thigh (avoiding the bone), 45-50 minutes. Serve, or let cool before refrigerating, up to three days, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1563.48 Kcal (6546 kJ) | ||
| Calories from fat | 408.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.44g | 70% | |
|---|---|---|---|
| Cholesterol | 90.66mg | 30% | |
| Sodium | 17057.86mg | 711% | |
| Potassium | 1608.77mg | 34% | |
| Total Carbs | 246.21g | 82% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 43.75g | 87% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4mg | 22% | |
| Calcium | 582.7mg | 58% | |
| Amount Per 100 g | |||
| Calories | 385.38 Kcal (1614 kJ) | ||
| Calories from fat | 100.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.2g | 70% | |
|---|---|---|---|
| Cholesterol | 22.35mg | 30% | |
| Sodium | 4204.55mg | 711% | |
| Potassium | 396.54mg | 34% | |
| Total Carbs | 60.69g | 82% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 10.78g | 87% | |
| Vitamin C | 1mg | 7% | |
| Iron | 1mg | 22% | |
| Calcium | 143.6mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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