Directions:
- Pat chicken dry and rub all over with a lemon half. Season with salt, pepper, and half of rosemary. In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin sides down, 7 minutes, or until golden brown. Turn chicken over and squeeze juice from remaining lemon half over chicken. Cook chicken, covered, over moderately low heat 30 minutes more, or until cooked through.
- Transfer chicken to 2 plates. Add garlic and remaining rosemary to skillet and sauté over moderately high heat until just golden. Add water, scraping to loosen brown bits, and simmer 1 minute. Drizzle sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.74 Kcal (1448 kJ) | ||
| Calories from fat | 145.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.14g | 25% | |
|---|---|---|---|
| Cholesterol | 206.34mg | 69% | |
| Sodium | 219.18mg | 9% | |
| Potassium | 591.38mg | 13% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 43.49g | 87% | |
| Vitamin C | 16mg | 27% | |
| Iron | 2.6mg | 15% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.34 Kcal (504 kJ) | ||
| Calories from fat | 50.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 25% | |
|---|---|---|---|
| Cholesterol | 71.82mg | 69% | |
| Sodium | 76.29mg | 9% | |
| Potassium | 205.84mg | 13% | |
| Total Carbs | 1.14g | 1% | |
| Sugars | 0.31g | 4% | |
| Dietary Fiber | 0.35g | 4% | |
| Protein | 15.14g | 87% | |
| Vitamin C | 5.6mg | 27% | |
| Iron | 0.9mg | 15% | |
| Calcium | 13.2mg | 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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