YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Thighs with Steamed Green Beans and Sweet Potato Mash
Oven-roasted chicken thighs and steamed green beans served over a smooth sweet potato mash that is incredibly velvety.
INGREDIENTS
6.5 oz Boneless Skinless Chicken Thighs
140g Sweet Potato
100g Green Beans
1 tsp Olive Oil
0.5 tsp Dried Rosemary
0.5 tsp Dried Thyme
0.25 tsp Garlic Powder
PREPARATION
Preheat your oven to 400 degrees Fahrenheit.
Peel the sweet potato and cut it into one-inch cubes.
Place the sweet potato cubes in a pot of boiling water and cook until tender, about fifteen minutes.
Pat the chicken thighs dry and rub them with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
Arrange the chicken on a parchment-lined baking sheet and roast for twenty to twenty-five minutes until cooked through.
Steam the green beans over boiling water for five to seven minutes until they are bright green and crisp-tender.
Drain the sweet potatoes and mash them thoroughly until they reach a smooth consistency.
Plate the chicken alongside the mash and green beans, serving immediately while hot.