YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Cinnamon-Spiced Roasted Sweet Potatoes
Savor the delight of crispy, flavorful chicken thighs paired with the natural sweetness of cinnamon-spiced roasted sweet potatoes. This well-balanced meal offers a satisfying crunch from the oven-baked chicken skin, while the tender sweet potato cubes enveloped in warm cinnamon provide a comforting finish. Topped with a dollop of cool, tangy Greek yogurt, this dish is both nourishing and adventurous.
INGREDIENTS
1 piece Chicken Thigh (150g, with skin)
1 medium Sweet Potato (150g)
1/4 cup Greek Yogurt (60g)
1 tsp Cinnamon
1 tsp Olive Oil
Pinch Salt
Pinch Black Pepper
1 tsp Garlic Powder
PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat dry the chicken thigh with paper towels. Drizzle with olive oil and season generously with salt, black pepper, and garlic powder.
Place the chicken thigh on one side of the baking sheet, skin-side up to ensure it gets crispy.
Peel and cut the sweet potato into 1-inch cubes. In a bowl, toss the sweet potato cubes with cinnamon, a pinch of salt, and a drizzle of olive oil.
Spread the sweet potato cubes out on the other side of the baking sheet in a single layer.
Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and slightly caramelized.
Remove from the oven and let rest for a few minutes. Serve the crispy chicken thigh alongside the cinnamon-spiced sweet potatoes, and add a dollop of Greek yogurt on top or as a side for extra creaminess.
Enjoy your balanced and flavorful meal!