YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Thighs with Garlic Green Beans and Sweet Potato Mash
Savor this hearty dinner featuring tender, herb-roasted chicken thighs paired with velvety sweet potato mash and crisp garlic green beans. Each component is perfectly seasoned to create a warm, inviting, and balanced meal that delights both the palate and the body.
INGREDIENTS
3 chicken thighs (skinless, boneless, ~360g total)
1 large sweet potato (~200g)
200g green beans
0.5 tablespoon olive oil
2 garlic cloves
2 tablespoons mixed fresh herbs (rosemary, thyme)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry and season generously with salt, pepper, and finely chopped fresh herbs.
Place the chicken thighs on a baking sheet lined with parchment paper. Drizzle with half a tablespoon of olive oil.
Roast the chicken in the preheated oven for 25-30 minutes or until fully cooked and the internal temperature reaches 165°F (74°C). Turn once for even browning.
Meanwhile, peel and cube the sweet potato. Boil in lightly salted water until tender, about 15-20 minutes.
Drain the sweet potatoes and mash them with a fork or potato masher. Season with a pinch of salt and a little of the olive oil if desired.
For the green beans, trim the ends and blanch in boiling water for 3-4 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to preserve color.
In a small pan, heat a dash of olive oil and sauté the minced garlic until fragrant. Toss the blanched green beans in the garlic oil and season with salt and pepper.
Plate the roasted chicken thighs alongside a serving of the sweet potato mash and garlic green beans. Garnish with extra fresh herbs if desired and serve warm.