Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

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

Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

Savor the crispiness of a lemon-herb roasted chicken thigh paired with tender roasted Brussels sprouts and naturally sweet roasted sweet potatoes. A balanced and flavorful dish that combines zesty citrus with earthy herbs and a satisfying crunch, perfect for a wholesome dinner.

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NUTRITION

428kcal
Protein
31.8g
Fat
20.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (skin-on, 200g)

120g Sweet Potato

100g Brussels Sprouts

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 Garlic clove, minced

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper to form a marinade.

  • 3

    Pat the chicken thigh dry and rub the marinade all over it, ensuring it is evenly coated.

  • 4

    Cut the sweet potato into 1/2-inch cubes and trim the ends of the Brussels sprouts, halving them if they are large.

  • 5

    Toss the sweet potato cubes and Brussels sprouts in a light drizzle of olive oil, salt, and black pepper on a baking sheet.

  • 6

    Nestle the marinated chicken thigh amongst the vegetables on the baking sheet.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    If desired, broil for an additional 2-3 minutes to achieve a crispier skin on the chicken.

  • 9

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

Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

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

Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes

Savor the crispiness of a lemon-herb roasted chicken thigh paired with tender roasted Brussels sprouts and naturally sweet roasted sweet potatoes. A balanced and flavorful dish that combines zesty citrus with earthy herbs and a satisfying crunch, perfect for a wholesome dinner.

NUTRITION

428kcal
Protein
31.8g
Fat
20.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (skin-on, 200g)

120g Sweet Potato

100g Brussels Sprouts

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

1 Garlic clove, minced

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and black pepper to form a marinade.

  • 3

    Pat the chicken thigh dry and rub the marinade all over it, ensuring it is evenly coated.

  • 4

    Cut the sweet potato into 1/2-inch cubes and trim the ends of the Brussels sprouts, halving them if they are large.

  • 5

    Toss the sweet potato cubes and Brussels sprouts in a light drizzle of olive oil, salt, and black pepper on a baking sheet.

  • 6

    Nestle the marinated chicken thigh amongst the vegetables on the baking sheet.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    If desired, broil for an additional 2-3 minutes to achieve a crispier skin on the chicken.

  • 9

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