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a classic that works

Herb roast chicken with mashed sweet potatoes and green beans

An everyday dish for 2, ready in 45 minutes, around $2.41 a serving. People actually plan it with Popotam, and it's in season in October.

45mintotal
≈ $2.41a serving
970kcalper serving
55gof protein
In season in OctoberFreezes well
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Herb roast chicken with mashed sweet 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 the oven

    Turn the oven to 200 °C, convection if you have it. Take the chicken thighs out of the fridge.

  2. Season the thighs

    Peel and crush the garlic, then mix it with the olive oil and thyme in the dish. Roll the 4 thighs in it, season both sides with salt and pepper, skin side up.

  3. Roast the chicken

    Roast the thighs for 40 min at 200 °C, basting them with their juices halfway through. They're done when the juices run clear and the inside hits 74 °C.

    Tip · Poke the thigh at its thickest point, near the bone: the juices should run clear, no pink. If not, give it 5 more min in the oven.

  4. Prep the veggies

    Peel the sweet potatoes and cut them into 3 cm cubes. Trim the green beans and rinse them.

  5. Cook the sweet potatoes

    Put the cubes in the medium saucepan, cover with cold salted water and bring to a boil. Simmer for 15 min, until a knife goes through with no resistance.

  6. Cook the green beans

    Meanwhile, drop the beans into the second saucepan of salted boiling water. Give them 8 to 10 min: they should stay a little crunchy. Drain them and keep them warm with the lid on.

    Tip · Dunk the drained beans in ice-cold water for 30 seconds if you're not serving them right away: they'll stay bright green.

  7. Drain the sweet potatoes

    Tip the sweet potatoes into the colander and let them steam off for 1 min. Then put them back in their saucepan.

  8. Mash it up

    Add all the butter (15 g) and all the cream (5 cl), then mash with a fork or potato masher. Season with salt and pepper.

  9. Serve

    Take the chicken out of the oven and check the juices run clear. Plate the thighs with the mash and the beans, then 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 970 kcal. 20% comes from carbs, 23% from protein and 54% from fat.

49 gCarbs
55 gProtein
58 gFat
Per serving (the dish for 2, divided by 2)
Energy970 kcal
Protein55.4 g
Carbs48.8 g
of which sugars15 g
Fat58.4 g
of which saturated fat21.3 g
Fiber11.5 g
Salt1 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 $2.41 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.82for 2 people
≈ $2.41a 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.

Build my week

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