This wholesome plate brings together classic comfort and balanced nutrition in one elegant meal. A perfectly roasted chicken leg, seasoned with herbs and spices, forms the centerpiece, while vibrant sides of sweet potato mash, tender green beans, tangy pickled beetroot, and creamy coleslaw add color, texture, and contrast. Ideal for a relaxed family dinner or a plated restaurant-style meal at home, this recipe focuses on simple ingredients, proper technique, and clean flavors that shine without overcomplication.
Ingredients (Serves 2)
For the Herb-Roasted Chicken
- 2 chicken leg quarters
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp salt
- ½ tsp crushed chili flakes (optional)
For Sweet Potato Mash
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp butter
- 2–3 tbsp warm milk
- Salt, to taste
For Green Beans
- 200 g green beans, trimmed
- 1 tsp olive oil
- Salt, to taste
For Creamy Coleslaw
- 1½ cups shredded cabbage
- ¼ cup grated carrot
- 3 tbsp mayonnaise
- 1 tsp lemon juice or vinegar
- Salt and pepper, to taste
Optional Side
- Pickled or sautéed beetroot
Method
1. Roast the Chicken
Preheat the oven to 200°C (400°F). Pat the chicken dry using paper towels. In a bowl, mix olive oil, garlic powder, paprika, thyme, salt, pepper, and chili flakes. Coat the chicken evenly with the marinade, ensuring it reaches under the skin. Place on a lined baking tray and roast for 40–45 minutes, turning once, until golden brown and cooked through. Rest for 5 minutes before serving.
2. Prepare the Sweet Potato Mash
Boil the sweet potatoes in salted water for 15–18 minutes until fork-tender. Drain well and return to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt and keep warm.
3. Cook the Green Beans
Blanch the green beans in boiling salted water for 3–4 minutes. Drain and immediately toss with olive oil and a pinch of salt. This keeps them bright, tender, and fresh.
4. Make the Coleslaw
In a bowl, combine cabbage and carrot. Whisk mayonnaise, lemon juice, salt, and pepper separately, then fold into the vegetables. Chill for at least 15 minutes for best flavor.
5. Plate the Dish
Arrange the roasted chicken leg on a large plate. Spoon the sweet potato mash beside it, followed by green beans, coleslaw, and beetroot. Keep portions neat for a professional presentation.
Chef’s Tips
- Always dry chicken skin before roasting for maximum crispiness.
- Resting the chicken locks in juices and improves texture.
- Warm milk creates a smoother mash than cold milk.
- Acid in coleslaw balances rich flavors—do not skip the lemon.
- Plate light-colored sides first and finish with the chicken for visual contrast.
Serving Suggestion
Serve this dish with a light white wine, sparkling water with lemon, or iced herbal tea. It works beautifully as a complete, nutritious meal with no additional sides needed.
