Directions:
- Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
- Skin chicken breasts. Remove breast bones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible. Cut breast halves into thirds. Cut deep slits, 1-inch apart, into remaining chicken pieces. (Do not skin pieces.) Place chicken in a large bowl with spice mixture. Thoroughly rub spice mixture into slits. Cover and chill 8 hours.
- Drizzle remaining 1 tablespoon oil in a large aluminum foil-lined roasting pan. Arrange chicken in a single layer in pan.
- Bake chicken at 450° for 35 minutes or until done.
- Arrange chicken on a serving platter. Garnish, if desired.
- Note: For testing purposes only, we used Butterball Best of the Fryer, a cut-up mix of chicken breasts, thighs, legs, and wings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3212.89 Kcal (13452 kJ) | ||
| Calories from fat | 2100.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 233.4g | 359% | |
|---|---|---|---|
| Cholesterol | 1230.43mg | 410% | |
| Sodium | 4470.8mg | 186% | |
| Potassium | 2934.76mg | 62% | |
| Total Carbs | 15.27g | 5% | |
| Sugars | 4.98g | 20% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 247.42g | 495% | |
| Vitamin C | 91.9mg | 153% | |
| Iron | 16.3mg | 91% | |
| Calcium | 261.1mg | 26% | |
| Amount Per 100 g | |||
| Calories | 206.12 Kcal (863 kJ) | ||
| Calories from fat | 134.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.97g | 359% | |
|---|---|---|---|
| Cholesterol | 78.94mg | 410% | |
| Sodium | 286.82mg | 186% | |
| Potassium | 188.28mg | 62% | |
| Total Carbs | 0.98g | 5% | |
| Sugars | 0.32g | 20% | |
| Dietary Fiber | 0.11g | 7% | |
| Protein | 15.87g | 495% | |
| Vitamin C | 5.9mg | 153% | |
| Iron | 1mg | 91% | |
| Calcium | 16.8mg | 26% | |
* 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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