Chicken with French Fries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 904 cal. | (43 %) | ||
| Protein | 122 g | (124 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 78.7 mg | (656 %) | ||
| Vitamin B₆ | 3 mg | (214 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 2,087 mg | (52 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 932 mg | |||
| Cholesterol | 354 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 chicken about 1 kg each (approximately 2 pounds)
- salt
- freshly ground peppers
- 80 grams butter
- 1 Tbsp honey
- 1 Tbsp ground paprika (sharp)
- 800 grams starchy potatoes (all about medium size)
- vegetable oil (for frying)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the chicken and pat dry. Season inside with salt and pepper. Melt the butter in a small saucepan with the honey. Mix in the paprika, salt and pepper and brush onto the chicken. Place onto a roasting pan (with drip pan) breast side up. Roast for 50-60 minutes, basting occasionally with the butter.
For the fries, rinse the potatoes and cut finger-thick slices with a crinkle-cut knife. Rinse the slices in a bowl with cold water. Drain on paper towels and pat dry.
Heat plenty of oil in a saucepan. Once hot enough (about 160°C, approximately 320°F), fry the potato slices in portions for 3-4 minutes until pale yellow. Remove with a slotted spoon and drain on paper towels. Allow to cool.
Subsequently, increase the temperature of the oil a little (to about 180°C, approximately 360°F) and fry all of the potatoes a second time for 2-3 minutes until golden brown and crispy. Remove from oil and drain again on paper towels. Keep warm in the oven at 100°C (approximately 210°F).
Salt the fries just before serving with the halved chicken.
