YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Garlic Chicken Thighs and Crispy Broccoli with Roasted Sweet Potatoes
Enjoy a vibrant, hearty meal featuring tender boneless skinless chicken thighs marinated in lemon and garlic, paired with crispy roasted broccoli and sweet potatoes. This one-pan wonder offers a balanced mix of flavors and textures that are perfect for a satisfying dinner.
INGREDIENTS
2 pieces Boneless Skinless Chicken Thighs (240g total)
1 cup Broccoli (156g)
1/2 medium Sweet Potato (100g)
1 teaspoon Olive Oil (5g)
1 tablespoon Lemon Juice (15g)
2 cloves Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, combine the lemon juice, minced garlic, a pinch of salt, and black pepper. Add the olive oil and mix well to create a marinade.
Place the chicken thighs in a large bowl or a zip-top bag and pour half of the marinade over them, ensuring they are evenly coated. Let them marinate for at least 15 minutes at room temperature.
Meanwhile, chop the broccoli into bite-sized florets and dice the sweet potato into ½-inch cubes. Toss the vegetables with the remaining marinade, adding extra salt and pepper if desired.
On a sheet pan, arrange the marinated chicken thighs in the center and distribute the sweet potatoes and broccoli around them in a single layer.
Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy.
Remove from the oven and let rest for a few minutes before serving.