Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs bone-in skin-on chicken breasts
- 1/4 cup good olive oil
- 4 teaspoons of fresh thyme
- 1 tablespoon of red pepper flakes
- 8 large shallots, peeled and halved diagonally
- Juice and zest of 2 lemons
- 1/4 cup dry vermouth or cooking sherry
- (kosher salt and freshly ground pepper)
Directions
Preheat oven to 350
Combine all ingredients save chicken
Pour over chicken breasts in ovenware container and rub into chicken
Season chicken with additional salt and pepper
Pop into over for 25 mins at 350 or until shallots are tender and chicken is just pink inside
Turn broiler up and broil chicken until skin is golden
Serve with roasted potatoes, risotto, or, my favorite, cauliflower puree