Spiced Crusted Chicken Thighs with Cucumber Lemon Raita
Chicken thighs packed four pieces per pouch, six pouches per saddle pack (24 pieces).
|Serving Size: 3oz (84g) cooked|
|Amount Per Serving|
|Cal. from Fat 150|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 5g||25%|
|Total Carbs 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 4%|
|Vitamin C 4%|
• Keep refrigerated or frozen. Thaw in refrigerator or microwave.
• Keep raw meat and poultry separate from other foods. Wash work surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
• Cook thoroughly.
ROAST: Rinse thighs and pat dry. Place thighs in a lightly-oiled baking pan. Season as desired. Bake uncovered at 375°F, 45-55 minutes, to an internal temperature of 180°F, and juices run clear.