Garlic Herb Crispy Sheet Pan Chicken Thighs with Roasted Sweet Potatoes and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Crispy Sheet Pan Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Garlic Herb Crispy Sheet Pan Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy succulent chicken thighs crisply roasted with a medley of aromatic garlic and herbs, paired with tender roasted broccoli and lightly caramelized sweet potato cubes. Each bite delivers a harmonious blend of savory and slightly sweet flavors, perfect for a nourishing, satisfying meal.

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NUTRITION

548kcal
Protein
40.0g
Fat
27.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

2 pieces (4 oz each) Chicken Thighs

1/2 medium Sweet Potato, cubed

1 cup Broccoli florets

1/2 tablespoon Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

1 teaspoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, garlic powder, dried thyme, dried rosemary, lemon juice, salt, and pepper.

  • 3

    Place the chicken thighs on one side of the pan. Brush both sides of the thighs with the herb mixture.

  • 4

    Add the cubed sweet potato and broccoli florets to the pan. Drizzle any remaining herb mixture over the vegetables and toss gently to coat.

  • 5

    Spread the chicken and vegetables in a single layer to ensure even roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken skin and caramelization on the vegetables.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Garlic Herb Crispy Sheet Pan Chicken Thighs with Roasted Sweet Potatoes and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Crispy Sheet Pan Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Garlic Herb Crispy Sheet Pan Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Enjoy succulent chicken thighs crisply roasted with a medley of aromatic garlic and herbs, paired with tender roasted broccoli and lightly caramelized sweet potato cubes. Each bite delivers a harmonious blend of savory and slightly sweet flavors, perfect for a nourishing, satisfying meal.

NUTRITION

548kcal
Protein
40.0g
Fat
27.4g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

2 pieces (4 oz each) Chicken Thighs

1/2 medium Sweet Potato, cubed

1 cup Broccoli florets

1/2 tablespoon Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

1 teaspoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine olive oil, garlic powder, dried thyme, dried rosemary, lemon juice, salt, and pepper.

  • 3

    Place the chicken thighs on one side of the pan. Brush both sides of the thighs with the herb mixture.

  • 4

    Add the cubed sweet potato and broccoli florets to the pan. Drizzle any remaining herb mixture over the vegetables and toss gently to coat.

  • 5

    Spread the chicken and vegetables in a single layer to ensure even roasting.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken skin and caramelization on the vegetables.

  • 8

    Remove from the oven and let rest for a few minutes before serving.