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Herb roast chicken with mashed potatoes and green beans

An everyday dish for 2, ready in 60 minutes, around $3.57 a serving. People actually plan it with Popotam, and it's in season in October.

60mintotal
≈ $3.57a serving
850kcalper serving
54gof protein
In season in OctoberFreezes well
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Herb roast chicken with mashed potatoes and green beans, a serving idea
AI-generated image · Serving idea
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Step-by-step recipe

check things off as you go

  1. Preheat and season the thighs

    Preheat the oven to 200 °C. Lay the 4 chicken thighs in the dish, drizzle with the olive oil, add the thyme, salt and pepper, then rub them to coat well.

  2. Add the garlic and roast

    Crush the 2 garlic cloves in their skins and tuck them around the thighs. Slide it into the oven and roast for 45 min, flipping the thighs halfway through.

    Tip · Set the thighs skin side up after flipping them, so the skin ends up nicely golden and crispy.

  3. Peel and cut the potatoes

    Peel the 260 g of potatoes and cut them into 3 cm chunks so they cook fast and evenly.

  4. Cook the potatoes

    Put them in the saucepan, cover with cold water with a pinch of salt and bring to a boil. Simmer for 20 min, until the tip of a knife slides in with no resistance.

  5. Mash it up

    Drain the potatoes and put them back in the saucepan. Add the butter and crème fraîche, mash, add pepper and keep warm, covered.

    Tip · Drain the potatoes well and let them steam off for 1 min in the saucepan before mashing: the mash will be creamier and less watery.

  6. Sauté the green beans

    Heat the skillet over medium-high heat and sauté the 180 g of frozen green beans for 8 to 10 min, stirring, until tender. Season lightly with salt and pepper.

  7. Check the chicken

    Poke the thigh at its thickest point: the juices should run clear, no pink, and the inside should reach 74 °C. If not, give it 5 to 10 more min in the oven.

  8. Plate and serve

    Divide the mash and green beans between two plates, add 2 chicken thighs per plate and drizzle with the pan juices.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 850 kcal. 13% comes from carbs, 25% from protein and 60% from fat.

27 gCarbs
54 gProtein
57 gFat
Per serving (the dish for 2, divided by 2)
Energy850 kcal
Protein53.5 g
Carbs26.7 g
of which sugars3.4 g
Fat56.9 g
of which saturated fat20.3 g
Fiber5.9 g
Salt0.8 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $3.57 a serving, adding up the average prices of the ingredients you need to buy.

≈ $7.15for 2 people
≈ $3.57a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

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