YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Thighs with Crispy Sweet Potato Wedges and Green Beans
Savor the comforting flavors of tender herb-roasted chicken thighs paired with golden, crispy sweet potato wedges and vibrant green beans. Seasoned with aromatic rosemary, thyme, and garlic, this balanced dinner offers a wealth of flavors while meeting your high-protein, moderate-carb goals.
INGREDIENTS
2 pieces Chicken Thighs (boneless, skinless) ~240g
1 medium Sweet Potato ~150g
1 cup Green Beans ~100g
1 tablespoon Extra Virgin Olive Oil
Herb Seasoning (rosemary, thyme, garlic powder, salt, and pepper) to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a bowl, toss the chicken thighs with olive oil and your herb seasoning mix (rosemary, thyme, garlic powder, salt, and pepper) until evenly coated.
Arrange the chicken thighs on a baking sheet. In a separate bowl, cut the sweet potato into wedges; toss them lightly with a little olive oil, salt, and pepper.
Place the sweet potato wedges on the same or a separate baking sheet and add the green beans, lightly drizzled with olive oil and seasoned with salt and pepper.
Roast the chicken thighs, sweet potato wedges, and green beans in the preheated oven. The chicken should roast for about 25-30 minutes until fully cooked and lightly browned, while the sweet potatoes and green beans turn crisp-tender and golden.
Check that the chicken has reached an internal temperature of 165°F. Remove from oven and let rest for a few minutes before serving.