Directions:
- Stir together first 5 ingredients to form a paste.
- Spread half of paprika mixture evenly underneath skin of chicken pieces. Place 1 to 2 lemon slices underneath skin on top of paprika mixture. Arrange chicken pieces in a single layer on a wire rack in an aluminum foil-lined broiler pan or 17- x 12-inch jelly-roll pan. Rub remaining paprika mixture evenly over skin.
- Bake at 425° for 35 to 40 minutes or until a meat thermometer inserted into thickest portions registers 165°. Let chicken stand 5 minutes; lightly brush with pan juices just before serving. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 890.53 Kcal (3728 kJ) | ||
| Calories from fat | 582.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.7g | 100% | |
|---|---|---|---|
| Cholesterol | 340.13mg | 113% | |
| Sodium | 974.97mg | 41% | |
| Potassium | 854.26mg | 18% | |
| Total Carbs | 4.62g | 2% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 68.94g | 138% | |
| Vitamin C | 22.9mg | 38% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.1mg | 28% | |
| Calcium | 61.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 216.15 Kcal (905 kJ) | ||
| Calories from fat | 141.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.7g | 100% | |
|---|---|---|---|
| Cholesterol | 82.55mg | 113% | |
| Sodium | 236.64mg | 41% | |
| Potassium | 207.34mg | 18% | |
| Total Carbs | 1.12g | 2% | |
| Sugars | 0.25g | 4% | |
| Dietary Fiber | 0.58g | 9% | |
| Protein | 16.73g | 138% | |
| Vitamin C | 5.6mg | 38% | |
| Iron | 1.2mg | 28% | |
| Calcium | 15mg | 6% | |
* 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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