YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Roasted Broccoli and Sweet Potato Wedges
Savor the satisfying crunch of perfectly seasoned chicken thighs paired with tender roasted broccoli and sweet potato wedges. This dish balances savory herbs and a light crispiness with the natural sweetness of the veggies, creating a wholesome and flavorful meal.
INGREDIENTS
120 grams Boneless Skinless Chicken Thigh
100 grams Sweet Potato
90 grams Broccoli
0.5 tablespoon Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Paprika
Salt & Pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the chicken thigh dry with a paper towel and season both sides with garlic powder, paprika, salt, and pepper.
Place the chicken thigh on the baking sheet and lightly drizzle with half a tablespoon of olive oil.
Cut the sweet potato into wedges and separate the broccoli into florets. Toss both lightly with a little olive oil, salt, and pepper.
Arrange the sweet potato wedges and broccoli around the chicken on the baking sheet.
Bake in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.
If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken skin and vegetable edges. Serve hot.