Main dish
Chicken, fries & parmesan cheese
PrepPr25 minServesSrv4-6Ca:PCa:P1:0.8
Ingredients
- 1 whole chicken (4-5 lb or 2-3 kg, pastured, hormone-free), sectioned
- 5-6 Yukon Gold potatoes
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp coconut oil
- Pickling salt (to taste)
- Pepper (to taste)
- ½ cup filtered water
- Fresh parsley, finely chopped (optional)
Directions
- Preheat oven to 375°F (190°C).
- Cut chicken into 6 small pieces or use pre-cut chicken.
- Generously smear olive and coconut oils on the bottom of a roasting pan.
- Peel potatoes and cut into fries.
- Place chicken pieces in the roasting pan.
- Arrange potato fries around the chicken, ensuring they touch the pan.
- Drizzle additional olive oil over chicken and potatoes.
- Sprinkle ½ cup filtered water over the chicken and potatoes.
- Season with salt and pepper to taste, then top with Parmesan cheese.
- Bake for 1-1.5 hr, checking every 30 min to ensure even cooking, adjusting chicken position or adding water if dry.
- Remove when potatoes are tender and chicken is cooked with browned, crispy Parmesan.
- Optionally, sprinkle with chopped fresh parsley before serving.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 5). Does not change when you scale ingredients.
- Calories 432.6600000000001
- Total Fat 108.9g
- Saturated Fat 53.5g
- Trans Fat 2.1g
- Polyunsaturated Fat 7.5g
- Monounsaturated Fat 20.5g
- Cholesterol 253.5 mg
- Sodium 4819.6 mg
- Carbohydrate 200.2g
- Fiber 19.5g
- Sugar 6.6g
- Protein 99.4g
- Calcium 2149.5 mg
- Phosphorus 1666.5 mg
- Ca:P ratio 1:0.8
- Vitamin A 635.9 mcg
- Vitamin C 0.6 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 1.1 mg
- B3 (Niacin) 6.2 mg
- B5 (Pantothenic) 1.1 mg
- B6 0.5 mg
- Folate 25.2 mcg
- B12 3.6 mcg
- Vitamin K 14.4 mcg
- Copper 0.2 mg
- Zinc 10.6 mg
- Selenium 99.1 mcg
