Spiced Roast Chicken Breast
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 3 tablespoons water
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1 1/2 tablespoons vegetable oil
Preparation Preheat oven to 450°F. Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken. Per serving: 349 calories, 24 g fat (5 g saturated), 93 mg cholesterol, 1268 mg sodium, 1 g carbohydrates, 1 g fiber, 30 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
Preparation Preheat oven to 450°F. Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken. Per serving: 349 calories, 24 g fat (5 g saturated), 93 mg cholesterol, 1268 mg sodium, 1 g carbohydrates, 1 g fiber, 30 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
