This recipe has Fat (total lipid) as 51.5% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 24.8% of RDA
• Carbs: 1.0% of RDA
• Fat (total lipid): 51.5% of RDA
• Fiber: 1.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 38.2% of RDA
• Sodium: 19.1% of RDA
• Sugar: 2.6% of RDA
• Vitamin A (IU): 4.8% of RDA
• Vitamin B6: 30.3% of RDA
• Vitamin C: 7.6% of RDA
• Iron: 0.7% of RDA
• Magnesium: 11.0% of RDA
• Manganese: 1.3% of RDA
• Niacin: 45.2% of RDA
• Potassium: 11.3% of RDA
• Zinc: 16.2% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
2.02
g
2.021
Calories
372
372.077
Fiber
0.374
g
0.374
Iron
0.134
mg
0.134
Protein
32.3
g
32.271
Sodium
257
mg
257.417
Sugars
0.639
g
0.639
Fat (total lipid)
23.6
g
23.619
N
0
0
lemon|chicken thigh|olive oil|oregano (fresh)|shallot|garlic (fresh)|crushed red pepper|dry white wine|gluten-free chicken stock
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Preheat oven to 425°F.
2.
Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges.
3.
Season chicken thighs with salt and pepper.
4.
Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down.
5.
Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
6.
Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize).
7.
Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
8.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.).
9.
Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
10.
Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes.
11.
Add broth; cook until thickened, about 3 minutes.
12.
Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired.
13.
Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 372
Protein 32.3 g
Carbohydrates 2.02 g
Iron 0.13 mg
Fiber 0.37 g
Calcium 4.47 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
