YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon-Herb Crispy Chicken Thighs with Roasted Broccoli and Sweet Potatoes
Enjoy a vibrant plate of lemon-herb marinated chicken thighs with a crispy finish, perfectly paired with roasted broccoli and sweet potatoes. This dish combines the bright tang of lemon and fresh herbs with the comforting flavors of roasted vegetables, all cooked on a single sheet pan for ease and minimal cleanup.
INGREDIENTS
2 portions boneless, skinless chicken thighs (~170g total)
1 cup raw broccoli (~91g)
1/2 medium sweet potato (~100g)
1 tsp extra virgin olive oil
Juice and zest of 1 medium lemon (~58g)
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 garlic clove, minced
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
In a small bowl, whisk together the olive oil, lemon juice and zest, chopped rosemary, thyme, minced garlic, salt, and pepper.
Place the chicken thighs in a larger bowl or zip-lock bag and pour half of the lemon-herb mixture over them, ensuring they are well-coated. Let them marinate for at least 10 minutes.
Meanwhile, chop the broccoli into florets and dice the sweet potato into 1/2-inch cubes. Toss them in the remaining lemon-herb mixture to lightly coat.
Arrange the chicken thighs on one side of the sheet pan, and spread the broccoli and sweet potato evenly on the other side.
Roast in the preheated oven for about 25-30 minutes, turning the chicken and stirring the vegetables halfway through to promote even crispy edges. Ensure the chicken reaches an internal temperature of 165°F.
Once cooked, remove from the oven and let rest for a few minutes before serving.