Skillet-Roasted Chicken

Gluten Free
Dairy Free
Health score
33%
Skillet-Roasted Chicken
15 min.
8
292kcal

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Welcome to a delightful culinary experience with our Skillet-Roasted Chicken! This dish is not only a feast for the eyes but also a wholesome meal that caters to various dietary needs, being both gluten-free and dairy-free. Perfectly suited for lunch, dinner, or any gathering, this recipe serves up to eight people, making it an ideal choice for family meals or entertaining guests.

Imagine succulent chicken breasts, infused with the vibrant flavors of fresh parsley and garlic, all enveloped in a crispy, golden skin. With a preparation time of just 15 minutes, you can have a delicious main course ready in no time. Each serving contains a satisfying 292 calories, packed with protein to keep you energized throughout the day.

The beauty of this recipe lies in its simplicity and the use of fresh ingredients. The combination of olive oil, kosher salt, and black pepper enhances the natural flavors of the chicken, while the aromatic garlic and parsley add a refreshing touch. Whether you're a seasoned cook or a kitchen novice, this Skillet-Roasted Chicken is sure to impress and become a staple in your recipe collection. Get ready to savor every bite!

Ingredients

  • 0.5 teaspoon pepper black
  •  chicken breast with bones and skin
  • cup parsley fresh chopped
  • clove garlic cut into 8 slices
  • 1.5 teaspoons kosher salt 
  • tablespoons olive oil 

Equipment

  • frying pan
  • baking sheet
  • paper towels
  • oven

Directions

  1. Heat oven to 400 F.
  2. Place a rimmed baking sheet in the oven.Rinse the chicken and pat it dry with paper towels. Using your fingers, carefully loosen the skin from the meat. Tuck some of the parsley and 1 slice of garlic under the skin of each breast. Season both sides of the chicken with the salt and pepper.Warm 1 tablespoon of the oil in an ovenproof skillet (preferably cast-iron) over medium-high heat.
  3. Add half the chicken to the skillet, skin-side down, and cook until golden, 5 to 6 minutes.
  4. Transfer the chicken to baking sheet. Repeat with the remaining oil and chicken. Roast until the skin is crisp and the chicken is cooked through, about 25 minutes.
  5. Place the garlic and parsley under the skin of the chicken breasts and season with the salt and pepper. Cover and refrigerate for up to 24 hours before cooking.

Nutrition Facts

Calories292kcal
Protein68.81%
Fat30.23%
Carbs0.96%

Properties

Glycemic Index
11.75
Glycemic Load
0.12
Inflammation Score
-7
Nutrition Score
26.447391587755%

Flavonoids

Apigenin
16.16mg
Luteolin
0.09mg
Kaempferol
0.11mg
Myricetin
1.12mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:292.15kcal
14.61%
Fat:9.42g
14.49%
Saturated Fat:1.78g
11.1%
Carbohydrates:0.68g
0.23%
Net Carbohydrates:0.39g
0.14%
Sugar:0.07g
0.08%
Cholesterol:144.64mg
48.21%
Sodium:702.55mg
30.55%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:48.24g
96.48%
Vitamin K:125.77µg
119.78%
Vitamin B3:23.67mg
118.37%
Selenium:72.39µg
103.41%
Vitamin B6:1.7mg
85.23%
Phosphorus:479.72mg
47.97%
Vitamin B5:3.25mg
32.54%
Potassium:881.04mg
25.17%
Magnesium:62.83mg
15.71%
Vitamin C:12.8mg
15.52%
Vitamin A:700.32IU
14.01%
Vitamin B2:0.23mg
13.76%
Vitamin B1:0.15mg
10.13%
Zinc:1.4mg
9.32%
Vitamin B12:0.45µg
7.53%
Iron:1.34mg
7.46%
Vitamin E:0.99mg
6.61%
Folate:20.47µg
5.12%
Copper:0.08mg
3.77%
Manganese:0.07mg
3.46%
Calcium:23.19mg
2.32%
Vitamin D:0.23µg
1.51%
Fiber:0.29g
1.15%
Source:My Recipes