Baked Chicken Thighs with Mashed Sweet Potato and Green Beans
Herb-roasted chicken thighs with crispy skin, creamy mashed sweet potato, and garlic-infused steamed green beans
Baked Chicken Thighs with Mashed Sweet Potato and Green Beans is a dinner recipe ready in about 40 minutes. Each serving has approximately 631 kcal, 38g protein, 75g carbs, 17g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Peel and cube sweet potato, place in a pot of salted water and boil until tender, about 15 minutes
Pat chicken thighs dry and season with salt, pepper, lemon zest, thyme, and rosemary
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat
Sear chicken thighs skin-side down for 4 minutes until golden, then flip and sear 2 minutes more
Transfer skillet to oven and bake for 15-18 minutes until internal temperature reaches 165°F
While chicken bakes, trim green beans and steam for 5-7 minutes until tender-crisp
Drain cooked sweet potato and mash with 2 minced garlic cloves, low-fat milk, 0.5 tbsp olive oil, salt and pepper
Toss steamed green beans with remaining minced garlic
Plate mashed sweet potato, arrange chicken thighs and green beans alongside
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