YOUR SOLIN GENERATED RECIPE
Seared Chicken Thighs with Roasted Sweet Potato and Asparagus
Enjoy tender, seared chicken thighs paired with perfectly roasted sweet potato cubes and crisp asparagus spears. The dish is lightly seasoned and finished with a hint of olive oil for a rich, savory finish that is both balanced and satisfying.
INGREDIENTS
140 g Chicken Thigh (skinless, boneless)
150 g Sweet Potato
100 g Asparagus
1.5 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Season the chicken thigh with salt and pepper.
In an oven-safe skillet, heat half of the olive oil over medium-high heat. Sear the chicken thigh for about 3-4 minutes per side until nicely browned.
While the chicken sears, peel and cube the sweet potato and trim the asparagus.
Drizzle the sweet potato and asparagus with the remaining olive oil, and season lightly with salt and pepper.
Transfer the sweet potato and asparagus to a baking sheet. Roast in the preheated oven for about 15-20 minutes, or until tender and slightly caramelized.
Once the chicken is seared, place the skillet in the oven along with the vegetables and roast for an additional 8-10 minutes until the chicken is fully cooked.
Plate the seared chicken thigh alongside the roasted sweet potato and asparagus. Serve immediately and enjoy.