Chicken Thigh Traybake with Potatoes
Combo plateDinner35 min
Purine in this plate
226 mgper plate
Calculated from the amounts below, using each food's value per 100 g. One plate = the amounts listed. This is a plain sum of database values — not a statement about whether the plate fits your diet. See the full disclaimer.
What’s on the plate
| Ingredient | Amount | Purine |
|---|---|---|
| Chicken thigh, raw | 150 g | 213 mg |
| Potato, raw | 180 g | 11.7 mg |
| Carrots, raw | 80 g | 1.7 mg |
Each row = the food’s purine value per 100 g × the grams above ÷ 100, rounded to one decimal. The plate total is the sum of the rows. Missing values stay missing — they are never treated as zero (the one exception is a source record marked “below detection limit”).
How to assemble it
- Cut the potatoes and carrots into chunks and spread them on a tray.
- Sit the chicken thighs on top, drizzle with oil and season.
- Roast at 200C for 30 minutes until the skin is crisp.
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