🍗
Australian Roasted Chicken Thighs with Garlic Sweet Potato Mash & Sautéed Greens
⏱ 35 min📊 Easy
gluten freeroastcomfortaustralian
🔥
598 kcal
Calories
💪
48g
Protein
🍞
52g
Carbs
🥑
22g
Fat
✨ Micronutrients
Beta-carotene-rich sweet potatoAnti-inflammatory turmeric and lemonHeart-healthy olive oil
🥗 Dietary
Dairy-freeEgg-freeGluten-free
⚠️ Generated without
wheat
🛒 Ingredients
- chicken thigh fillets220 g
- sweet potato200 g
- frozen spinach100 g
- frozen peas100 g
- garlic3 cloves
- extra virgin olive oil15 ml
- dried oregano2 g
- smoked paprika2 g
- turmeric2 g
- chilli flakes1 g
- lemon juice15 ml
- salt3 g
- fresh parsley8 g
● from your fridge
👨🍳 Method
- 1Preheat oven to 200°C. Rub chicken thighs with half the olive oil, smoked paprika, oregano, chilli flakes, and salt.
- 2Place chicken thighs skin-side up on a lined baking tray and roast for 25–28 minutes until skin is golden and juices run clear.
- 3Meanwhile, peel and chop sweet potato into chunks and boil in salted water for 12–15 minutes until very tender.
- 4Drain the sweet potato well and mash with minced garlic, turmeric, remaining olive oil, and a pinch of salt until smooth.
- 5While the mash rests, thaw frozen spinach and frozen peas in a pan over medium heat with a splash of water, seasoning with salt and chilli flakes for 3–4 minutes.
- 6Squeeze lemon juice over the roasted chicken as it comes out of the oven and rest for 3 minutes.
- 7Spoon sweet potato mash onto a plate, arrange the sautéed greens alongside, place the chicken thighs on top, and finish with chopped fresh parsley.
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