Roast Chicken with Mashed Potatoes and Parmesan Tomatoes

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Roast Chicken with Mashed Potatoes and Parmesan Tomatoes
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1322
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,322 cal.(63 %)
Protein127 g(130 %)
Fat67 g(58 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.7 mg(88 %)
Vitamin D1 μg(5 %)
Vitamin E5 mg(42 %)
Vitamin K22.2 μg(37 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin81.6 mg(680 %)
Vitamin B₆3.2 mg(229 %)
Folate118 μg(39 %)
Pantothenic acid5.8 mg(97 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C72 mg(76 %)
Potassium2,709 mg(68 %)
Calcium213 mg(21 %)
Magnesium219 mg(73 %)
Iron9.8 mg(65 %)
Iodine19 μg(10 %)
Zinc7.1 mg(89 %)
Saturated fatty acids34.2 g
Uric acid959 mg
Cholesterol439 mg
Complete sugar6 g

Ingredients

for
2
Ingredients
1 chicken
2 Tbsps melted butter
thyme (stemmed)
salt
freshly ground peppers
600 grams potatoes
60 grams Whipped cream
4 Tbsps butter
Nutmeg
2 Tomatoes
2 tsps chopped thyme
2 tsps Parmesan
olive oil
How healthy are the main ingredients?
potatoWhipped creamParmesanthymechickenthyme

Preparation steps

1.

Preheat the oven to 190°C (approximately 375°F). Place the chicken in a small roasting pan and brush with melted butter. Season with thyme, salt and pepper and bake until cooked through, about 40 minutes. Rinse the tomatoes, cut in half, and sprinkle the cut surfaces with thyme and Parmesan and drizzle with a little oil. Place the tomatoes in a small baking dish and bake alongside the chicken during the last 10 minutes of roasting.

2.

Scrub, rinse and peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, transfer to a bowl and mash with cream and butter, season with salt, pepper and nutmeg, keep warm.

3.

Have the chicken and serve with mashed potatoes and tomatoes.