Directions:
- Pat chicken dry. Cut several slits in each piece. Rub with lemon juice. Combine all remaining ingredients in baking dish. Add chicken to yogurt mixture and turn to coat. Cover and refrigerate 2 hours or overnight, turning occasionally.
- Preheat oven to 400°F. Butter baking pan. Arrange chicken skin side up in prepared pan. Roast 15 minutes. Turn chicken and roast 15 minutes longer. Reduce heat to 350°F. Turn chicken skin side up and roast until cooked through, about 15 minutes. Transfer to platter and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 895.87 Kcal (3751 kJ) | ||
| Calories from fat | 573.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.71g | 98% | |
|---|---|---|---|
| Cholesterol | 335.02mg | 112% | |
| Sodium | 898.49mg | 37% | |
| Potassium | 915.62mg | 19% | |
| Total Carbs | 7.37g | 2% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 69.73g | 139% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 4.8mg | 27% | |
| Calcium | 164.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 197.05 Kcal (825 kJ) | ||
| Calories from fat | 126.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 98% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 112% | |
| Sodium | 197.63mg | 37% | |
| Potassium | 201.4mg | 19% | |
| Total Carbs | 1.62g | 2% | |
| Sugars | 1.02g | 18% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 15.34g | 139% | |
| Vitamin C | 4.1mg | 31% | |
| Iron | 1.1mg | 27% | |
| Calcium | 36.2mg | 16% | |
* 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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