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Lebanese Roasted Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1557
Energy (kCal)692.415
Carbohydrates (g)3.2673
Total fats (g)77.3605
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine first 6 ingredients in a large plastic ziploc bag. | 2. Add chicken and seal bag, then turn well to coat all pieces with the marinade. | 3. Place bag in refrigerator for 8 to 24 hours, turning occasionally. | 4. Remove bag from refrigerator one hour before baking. | 5. Preheat oven to 450*. | 6. Place the chicken in a roasting pan and season with salt and pepper. | 7. Pour any remaining marinade over the chicken. | 8. Roast for 15 minutes. | 9. Reduce heat to 375* and continue to roast 30 minutes or more if necessary until chicken is done. | 10. Baste with the pan juices every 10 or 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 2 juiced - - - -
    oil 6 tablespoons 672.768 0.0 0.215 76.4006
    garlic clove 6 smashed - - - -
    thyme 1 tablespoon chopped 2.424 0.5868 0.1334 0.0403
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    chicken thigh 8 -10 skinless boneless 0.0 0.0 0.0 0.0
    salt black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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