Directions:
- Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
- Preheat over to 425°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1480.48 Kcal (6198 kJ) | ||
| Calories from fat | 923.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.64g | 158% | |
|---|---|---|---|
| Cholesterol | 612.23mg | 204% | |
| Sodium | 480.98mg | 20% | |
| Potassium | 1427.48mg | 30% | |
| Total Carbs | 7.5g | 3% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 123.35g | 247% | |
| Vitamin C | 41.1mg | 69% | |
| Iron | 9.5mg | 53% | |
| Calcium | 125.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 201.1 Kcal (842 kJ) | ||
| Calories from fat | 125.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.94g | 158% | |
|---|---|---|---|
| Cholesterol | 83.16mg | 204% | |
| Sodium | 65.33mg | 20% | |
| Potassium | 193.91mg | 30% | |
| Total Carbs | 1.02g | 3% | |
| Sugars | 0.23g | 7% | |
| Dietary Fiber | 0.19g | 6% | |
| Protein | 16.76g | 247% | |
| Vitamin C | 5.6mg | 69% | |
| Iron | 1.3mg | 53% | |
| Calcium | 17.1mg | 13% | |
* 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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