By Nathan Haskins
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into evenly sized chunks. Place them in a pot of boiling water and cook until tender, about 15 minutes. Simultaneously, place the chicken thigh on a baking sheet.
Rub the chicken thigh with olive oil, minced garlic, rosemary, salt, and pepper. Make sure it is evenly coated.
Place the chicken in the oven and roast for 25-30 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
Once the sweet potatoes are tender, drain and return them to the pot. Add butter, salt, and pepper, and mash until smooth and creamy.
While the chicken is finishing, steam the broccoli until vibrant green and tender, about 3-4 minutes.
Serve the roasted chicken thigh alongside the sweet potato mash and steamed broccoli. Garnish with extra rosemary if desired.
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This Dinner Main Course recipe is ready in 45 minutes and features bone-in chicken thigh, sweet potato, steamed broccoli and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C).
Peel the sweet potato and cut it into evenly sized chunks. Place them in a pot of boiling water and cook until tender, about 15 minutes. Simultaneously, place the chicken thigh on a baking sheet.
Rub the chicken thigh with olive oil, minced garlic, rosemary, salt, and pepper. Make sure it is evenly coated.
Place the chicken in the oven and roast for 25-30 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
Once the sweet potatoes are tender, drain and return them to the pot. Add butter, salt, and pepper, and mash until smooth and creamy.
While the chicken is finishing, steam the broccoli until vibrant green and tender, about 3-4 minutes.
Serve the roasted chicken thigh alongside the sweet potato mash and steamed broccoli. Garnish with extra rosemary if desired.
Calories per Serving: 520
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