YOUR SOLIN GENERATED RECIPE
Roasted Chicken Thighs with Herb Sweet Potato Mash and Bok Choy
Oven-roasted chicken thighs paired with a velvety herb sweet potato mash and garlic-sautéed bok choy, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Boneless Skinless Chicken Thighs
150g Sweet Potato, peeled and cubed
150g Bok Choy, halved
2 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
Dried Rosemary and Thyme to taste
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the chicken thighs dry and season with salt, pepper, and half of the dried herbs.
Place chicken on the baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.
While chicken roasts, boil the sweet potato cubes in a pot of water for 10-12 minutes until tender.
Drain the sweet potatoes and mash them with one teaspoon of olive oil and the remaining dried herbs until smooth.
In a skillet over medium heat, add the remaining teaspoon of olive oil and the minced garlic.
Add the bok choy to the skillet and sauté for 3-5 minutes until the stems are tender-crisp and the leaves are wilted.
Plate the herb mash, top with the roasted chicken, and serve the bok choy on the side.