YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Green Beans
Savor the delightful contrast of crispy baked chicken thighs paired with tender roasted sweet potatoes and vibrant green beans. This simple yet flavorful dish is dressed with a touch of olive oil and aromatic seasonings, offering a wholesome and satisfying meal that strikes a perfect balance between crisp textures and naturally sweet flavors.
INGREDIENTS
1 piece (150g) Boneless Skinless Chicken Thigh
1 small Sweet Potato (150g)
1 cup Green Beans (100g)
1 teaspoon Extra Virgin Olive Oil
1 clove Minced Garlic
Salt & Black Pepper to taste
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. Rub it with the minced garlic, a drizzle of olive oil, salt, and black pepper.
Peel the sweet potato and cut it into 1/2-inch cubes. Toss the cubes in a small amount of olive oil, salt, and pepper.
Trim the ends of the green beans. In a bowl, toss them with a pinch of salt and a dash of olive oil.
Arrange the chicken thigh, sweet potato cubes, and green beans on the baking sheet, ensuring even spacing for proper roasting.
Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized.
For extra crispiness on the chicken, broil for an additional 2-3 minutes at the end, keeping a close eye to avoid burning.
Remove from the oven and let it rest for a few minutes before serving.