Roasted Thighs with Herby Mash

0
Average: 0 (0 votes)
(0 votes)
Roasted Thighs with Herby Mash
share Share
print
bookmark_border Copy URL
Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
510
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie510 kcal(24 %)
Protein32.67 g(33 %)
Fat28.96 g(25 %)
Carbohydrates36.12 g(24 %)
Sugar added3.14 g(13 %)
Roughage4.05 g(14 %)
Vitamin A161.85 mg(20,231 %)
Vitamin D0.63 μg(3 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.29 mg(26 %)
Niacin12.6 mg(105 %)
Vitamin B₆0.72 mg(51 %)
Folate43.31 μg(14 %)
Pantothenic acid1.49 mg(25 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0.59 μg(20 %)
Vitamin C37.83 mg(40 %)
Potassium1,137.9 mg(28 %)
Calcium74.07 mg(7 %)
Magnesium61.11 mg(20 %)
Iron2.91 mg(19 %)
Iodine5.26 μg(3 %)
Zinc2.59 mg(32 %)
Saturated fatty acids11.14 g
Cholesterol189.33 mg

Ingredients

for
4
Ingredients
4 Chicken thigh
2 tablespoons olive oil
For the mash
4 ¼ cups floury potatoes (peeled and cut into chunks)
¼ cup butter
cup milk
½ bunch parsley (finely chopped)
½ bunch Chives (finely chopped)
For the sauce
0.333 cup Raspberry vinegar (or red wine vinegar)
1 tablespoon superfine caster sugar
0.333 cup Raspberries
How healthy are the main ingredients?
olive oilpotatoparsleyChivesRaspberry
Product recommendation
Suggested variation: Chicken with Blackberry Vinegar Sauce The sauce works equally well with fresh blackberries in autumn.

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Roast the chicken thighs in a little oil and seasoning for 25-30 minutes until crisp and golden. If the skin is not quite crisp, set under a hot grill until brown. Remove and keep warm.
3.
Meanwhile, cook the potatoes in boiling salted water until tender - about 15-20 minutes. Drain and dry thoroughly. Mash the potatoes with butter, a little milk, seasoning and herbs, until smooth.
4.
Heat the vinegar in a small pan and dissolve the sugar. Add the raspberries and cook for about 10 minutes over a low heat until reduced to a syrupy consistency. Whiz in a blender and then pass through a sieve to remove any seeds. Reheat gently with a little salt.
5.
Serve the chicken sprinkled with a little sea salt and drizzled with the sauce, with the herby mashed potato to one side.
Tags