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Herb roast chicken with roasted sweet potatoes

An everyday dish for 2, ready in 70 minutes, around $2.80 a serving. People actually plan it with Popotam, and it's in season in October.

70mintotal
≈ $2.80a serving
712kcalper serving
41gof protein
In season in OctoberFreezes well
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Herb roast chicken with roasted sweet potatoes, 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, otherwise regular bake.

  2. Cut the sweet potatoes

    Wash the sweet potatoes and cut them into 2 cm cubes, skin on if you like. Finely mince the 2 garlic cloves and strip the leaves off the rosemary sprig.

  3. Season the sweet potatoes

    In the bowl, toss the sweet potatoes with half the olive oil and a little salt and pepper. Spread them on the baking sheet, leaving room for the chicken.

  4. Prep the thighs

    Pat the thighs dry with paper towels. Rub them with the rest of the oil, the minced garlic, rosemary, salt and pepper, then lay them skin side up on the sheet, between the sweet potatoes.

    Tip · Drying the skin before seasoning is what makes it crispy. Damp skin steams instead of browning.

  5. Roast the chicken and sweet potatoes

    Slide the sheet onto the middle rack at 200 °C. Let it cook without touching it.

  6. Flip the sweet potatoes

    Take out the sheet, stir the sweet potatoes so they brown on all sides and set the thighs back skin side up. Put it back in the oven.

    Tip · Don't crowd the sweet potatoes on the sheet: packed tight, they go soft instead of roasting. Spread them in a single layer.

  7. Check it's cooked

    Poke the thigh at its thickest point near the bone: the juices should run clear, no pink, and the inside should reach 75 °C. If not, give it 5 more min.

  8. Rest and serve

    Take out the sheet and let the thighs rest under foil or just uncovered. Serve them with the roasted sweet potatoes.

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 712 kcal. 29% comes from carbs, 23% from protein and 44% from fat.

52 gCarbs
41 gProtein
35 gFat
Per serving (the dish for 2, divided by 2)
Energy712 kcal
Protein41.4 g
Carbs52.3 g
of which sugars12.6 g
Fat35.1 g
of which saturated fat9.2 g
Fiber9.4 g
Salt0.9 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 $2.80 a serving, adding up the average prices of the ingredients you need to buy.

≈ $5.60for 2 people
≈ $2.80a 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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