| 7 | 30 | 247 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 7 |
| 1 kg | Chicken thighs, boneless, skinless |
| 1 tbsp | Coconut oil (divided) |
| 1 1/2 tbsp | Parsley, dried (divided) |
| 2/3 tsp | Sea Salt (divided) |
| 2 1/3 tsp | Chives (dried chives) |
| 1 tsp | Oregano, dried |
| 6 cup | Celery root, celeriac (peeled, cut into small cubes) |
1. Preheat the oven to 400oF (204oC) and line a baking sheet with parchment paper.
2. Place the chicken on the prepared pan. Add half of the coconut oil, half of the parsley, half of the salt, chives, and oregano to the chicken and rub the seasoning to generously coat all sides. Bake for 25 to 30 minutes or until the chicken is cooked through.
3. Meanwhile, place a steamer basket over a pot of boiling water and steam the celery root for 12 to 15 minutes or until tender. Transfer to a mixing bowl and add the remaining coconut oil, parsley, and salt. Mash with a masher until smooth. Season with additional salt if necessary.
4. To serve, divide the celery root mash and chicken between plates. Enjoy!
**you can swap parsnips for celery root if preferred
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add other dried herbs and spices to taste.
Celery Root: Two cups of celery root is approximately half of a medium celery root.
No Russet Potato: Omit or use white or yellow potatoes instead.
No Drumsticks: Use chicken thighs instead.
No Coconut Oil: Use ghee, avocado oil, or extra virgin olive oil instead.
| Meat | 1.7 |
| Vegetables | 3.2 |
