Directions:
- Position a rack in the upper third of the oven and preheat to 500 degrees F. Put the onions, olives, chiles and bay leaves on a rimmed baking sheet. Cut 1 orange half into wedges and add to the baking sheet.
- Evenly space the chicken thighs, skin-side up, on the baking sheet on top of the other ingredients. Drizzle with the olive oil and squeeze the juice from the remaining orange half on top. Season with salt.
- Roast until the chicken is cooked through and the skin is crisp and golden, 30 to 35 minutes. Discard the bay leaves. Serve the chicken with the onions, olives, oranges and pan juices.
- Per serving: Calories 523; Fat 39 g (Saturated 9 g); Cholesterol 151 mg; Sodium 199 mg; Carbohydrate 10 g; Fiber 2 g; Protein 32 g
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1299.29 Kcal (5440 kJ) | ||
| Calories from fat | 1163.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 129.3g | 199% | |
|---|---|---|---|
| Cholesterol | 237.83mg | 79% | |
| Sodium | 118.9mg | 5% | |
| Potassium | 429.11mg | 9% | |
| Total Carbs | 12.01g | 4% | |
| Sugars | 5.56g | 22% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 23.66g | 47% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 0.2mg | 1% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 376.56 Kcal (1577 kJ) | ||
| Calories from fat | 337.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.47g | 199% | |
|---|---|---|---|
| Cholesterol | 68.93mg | 79% | |
| Sodium | 34.46mg | 5% | |
| Potassium | 124.37mg | 9% | |
| Total Carbs | 3.48g | 4% | |
| Sugars | 1.61g | 22% | |
| Dietary Fiber | 0.61g | 8% | |
| Protein | 6.86g | 47% | |
| Vitamin C | 6.3mg | 36% | |
| Calcium | 12.1mg | 4% | |
* 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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