By Robyn Burton
Preheat your oven to 200°C (392°F).
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a marinade.
Place the chicken thighs in a large mixing bowl. Pour half of the garlic-herb marinade over the chicken and mix to coat evenly. Let it marinate for at least 15 minutes.
In a large roasting pan, spread the sweet potato chunks. Drizzle with some olive oil and a pinch of salt & pepper, and toss to coat evenly.
Arrange the marinated chicken thighs on top of the sweet potatoes in the roasting pan, skin side up.
Roast the chicken and sweet potatoes in the preheated oven for 35 minutes.
Meanwhile, trim the green beans and toss them in a bowl with the remaining garlic-herb marinade.
After 35 minutes, remove the roasting pan from the oven. Add the green beans around the chicken and sweet potatoes.
Return the pan to the oven and continue roasting for another 15-20 minutes, or until the chicken is fully cooked (internal temperature of at least 75°C or 165°F) and the vegetables are tender.
Remove the pan from the oven and let it rest for 5 minutes before serving.
Serve the herb-roasted chicken thighs with the roasted sweet potatoes and green beans on the side. Enjoy your hearty and delicious meal!
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By Robyn Burton
This Dinner Main Course Roasted Dishes recipe is ready in 1 hour, 15 minutes and features bone-in chicken thighs, sweet potatoes, green beans and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 200°C (392°F).
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to create a marinade.
Place the chicken thighs in a large mixing bowl. Pour half of the garlic-herb marinade over the chicken and mix to coat evenly. Let it marinate for at least 15 minutes.
In a large roasting pan, spread the sweet potato chunks. Drizzle with some olive oil and a pinch of salt & pepper, and toss to coat evenly.
Arrange the marinated chicken thighs on top of the sweet potatoes in the roasting pan, skin side up.
Roast the chicken and sweet potatoes in the preheated oven for 35 minutes.
Meanwhile, trim the green beans and toss them in a bowl with the remaining garlic-herb marinade.
After 35 minutes, remove the roasting pan from the oven. Add the green beans around the chicken and sweet potatoes.
Return the pan to the oven and continue roasting for another 15-20 minutes, or until the chicken is fully cooked (internal temperature of at least 75°C or 165°F) and the vegetables are tender.
Remove the pan from the oven and let it rest for 5 minutes before serving.
Serve the herb-roasted chicken thighs with the roasted sweet potatoes and green beans on the side. Enjoy your hearty and delicious meal!
Calories per Serving: 600
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