YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Chicken Thighs with Roasted Sweet Potatoes
Enjoy a beautifully crisp sheet pan dinner featuring tender, seasoned chicken thighs alongside caramelized roasted sweet potatoes. The savory, herb-infused chicken pairs perfectly with the subtly sweet roasted root, creating a satisfying balance of textures and flavors with every bite.
INGREDIENTS
2 pieces Chicken Thighs (4 oz each, approx 227g total)
1 small Sweet Potato (approx 130g)
1/2 tablespoon Olive Oil
1/2 teaspoon Salt
1 teaspoon Mixed Spices (Black Pepper, Garlic Powder, Smoked Paprika)
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Pat the chicken thighs dry with paper towels for extra crispiness.
In a small bowl, combine olive oil, salt, and mixed spices. Brush this mixture over both sides of the chicken thighs.
Peel (if desired) and dice the sweet potato into 1-inch cubes; toss them lightly with a small drizzle of olive oil, a pinch of salt, and a sprinkle of the mixed spices.
Arrange the chicken thighs and sweet potato cubes on the sheet pan in a single layer, ensuring even spacing for proper roasting.
Place the pan in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and caramelized at the edges.
Optional: Broil for an additional 2-3 minutes to achieve extra crispiness on the chicken skin.
Remove from the oven, let stand for a few minutes, then serve warm.