Directions:
- Whisk lemon juice, garlic, thyme, paprika, cumin and cayenne in a small bowl.
- Place chicken in a 13x9x2-inch glass baking dish.
- Pour marinade over; turn chicken to coat.
- Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- Preheat oven to 425°.
- Transfer chicken and marinade to large roasting pan and season with salt and pepper.
- Bake until chicken is cooked through, basting with pan juices, about 50 minutes.
- Transfer chicken to plates.
- Pass pan juices separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.53 Kcal (2154 kJ) | ||
| Calories from fat | 311.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.62g | 53% | |
|---|---|---|---|
| Cholesterol | 204.08mg | 68% | |
| Sodium | 163.53mg | 7% | |
| Potassium | 570.37mg | 12% | |
| Total Carbs | 7.5g | 3% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 41.72g | 83% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 5mg | 28% | |
| Calcium | 75.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 182.02 Kcal (762 kJ) | ||
| Calories from fat | 110.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.25g | 53% | |
|---|---|---|---|
| Cholesterol | 72.19mg | 68% | |
| Sodium | 57.85mg | 7% | |
| Potassium | 201.77mg | 12% | |
| Total Carbs | 2.65g | 3% | |
| Sugars | 0.59g | 7% | |
| Dietary Fiber | 0.49g | 6% | |
| Protein | 14.76g | 83% | |
| Vitamin C | 9.7mg | 46% | |
| Iron | 1.8mg | 28% | |
| Calcium | 26.8mg | 8% | |
* 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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