dinner

Roasted Chicken Thighs with Fava Bean and Sweet Potato Hash

Name: Roasted Chicken Thighs with Fava Bean and Sweet Potato Hash
Ingredients: 127.8 g Chicken thighs, skin-on, raw; 250 g Sweet potato, raw, diced into 1/2 inch cubes; 45.4 g Broadbeans (fava beans), mature, raw; 50 g Spinach, raw; 0.6 tsp (5g) Olive oil; 10 g Garlic, minced; 30 g Onion, finely diced

Nutrition

700.8794580297898

kcal

Calories

38.7

Protein

85.8

Carbs

25.3

Fat

AI Insight

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Ingredients(7)

Chicken thighs, skin-on, raw127.8 g

Sweet potato, raw, diced into 1/2 inch cubes250 g

Broadbeans (fava beans), mature, raw45.4 g

Spinach, raw50 g

Olive oil0.6 tsp (5g)

Garlic, minced10 g

Onion, finely diced30 g

Instructions

Preheat your oven to 400 deg F (200 deg C).

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Place skin-side up on a rimmed baking sheet and roast for 25-30 minutes until the skin is crispy and golden brown.

While the chicken roasts, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3 minutes.

Add the cubed sweet potatoes and garlic. Sauté, tossing frequently, until the potatoes are tender and beginning to caramelize at the edges, about 10-12 minutes.

Stir in the fava beans and spinach, cooking just until the spinach is wilted and the beans are heated through, roughly 2 minutes. Season with salt to taste.

To plate, spread the sweet potato and fava bean hash onto the center of a warm plate. Top with the crispy-skinned roasted chicken thigh. Drizzle with any pan juices from the baking sheet and finish with a squeeze of fresh lemon juice if desired.