Crispy Baked Chicken Thighs with Roasted Sweet Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Thighs with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potato Wedges

Enjoy a satisfying plate featuring a crispy, oven-baked chicken thigh seasoned with a blend of savory spices paired with perfectly roasted sweet potato wedges. This dish offers a delightful contrast between the tender, flavorful chicken and the sweet, caramelized potato, making it a comforting yet health-conscious option for any meal.

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NUTRITION

415kcal
Protein
37.7g
Fat
21.6g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (approx 160g)

1 medium wedge Sweet Potato (approx 100g)

0.5 tablespoon Extra Virgin Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken thigh dry with paper towels. In a small bowl, combine paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over the chicken thigh.

  • 3

    Place the seasoned chicken thigh on the baking sheet. Drizzle half the olive oil over the chicken.

  • 4

    Cut the sweet potato into wedges. Toss the wedges in a bowl with the remaining olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Arrange the sweet potato wedges around the chicken thigh on the baking sheet, making sure they are in a single layer for even roasting.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the edges of the chicken skin are crispy, while the sweet potato wedges are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

Crispy Baked Chicken Thighs with Roasted Sweet Potato Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Thighs with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Sweet Potato Wedges

Enjoy a satisfying plate featuring a crispy, oven-baked chicken thigh seasoned with a blend of savory spices paired with perfectly roasted sweet potato wedges. This dish offers a delightful contrast between the tender, flavorful chicken and the sweet, caramelized potato, making it a comforting yet health-conscious option for any meal.

NUTRITION

415kcal
Protein
37.7g
Fat
21.6g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (approx 160g)

1 medium wedge Sweet Potato (approx 100g)

0.5 tablespoon Extra Virgin Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Pat the chicken thigh dry with paper towels. In a small bowl, combine paprika, garlic powder, salt, and pepper. Rub the spice mixture evenly over the chicken thigh.

  • 3

    Place the seasoned chicken thigh on the baking sheet. Drizzle half the olive oil over the chicken.

  • 4

    Cut the sweet potato into wedges. Toss the wedges in a bowl with the remaining olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Arrange the sweet potato wedges around the chicken thigh on the baking sheet, making sure they are in a single layer for even roasting.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the edges of the chicken skin are crispy, while the sweet potato wedges are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.