Directions:
- 1. Pre-heat the oven to 350 degrees.
- Prepare a sheet pan (jelly roll pan) by covering with aluminum foil, adding a rack, then spraying the rack with cooking spray. Don't forget to do this, or you'll end up with a MAJOR cleaning problem, or you might just end up throwing the pan away.
- 2. Wash the chicken, dry, then place, skin side up, on the rack in the pan. Drizzle the juice of about 1/2 a lemon over the chicken. Dust with the spices, and place in the oven.
- 3. Cook for 45 minutes, then flip the chicken over, drizzle more lemon on top, then spice again.
- 4. Cook another 45 minutes, then flip, drizzle with lemon juice, add garlic and a little more of the blacken.
- 5. Cook for an additional 15 minutes of so, until the skin is mice and crisp. Drizzle with lemon juice one more time as you take it out of the oven.
- 6. Total cooking time will depend on the thickness of the chicken and the temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.8 Kcal (677 kJ) | ||
| Calories from fat | 47.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Cholesterol | 120.58mg | 40% | |
| Sodium | 127.39mg | 5% | |
| Potassium | 328.69mg | 7% | |
| Total Carbs | 0.87g | 0% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 25.27g | 51% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 15.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 113.81 Kcal (476 kJ) | ||
| Calories from fat | 33.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 8% | |
|---|---|---|---|
| Cholesterol | 84.81mg | 40% | |
| Sodium | 89.61mg | 5% | |
| Potassium | 231.2mg | 7% | |
| Total Carbs | 0.61g | 0% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 17.78g | 51% | |
| Vitamin C | 3.6mg | 9% | |
| Iron | 1mg | 8% | |
| Calcium | 11.1mg | 2% | |
* 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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