YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Green Beans
Savor the crunch of perfectly baked chicken thighs paired with tender roasted sweet potatoes and fresh green beans. This dish brings a satisfying balance of textures and flavors with a crispy exterior on the chicken, a hint of natural sweetness from the potatoes, and vibrant, steamed green beans—ideal for a wholesome dinner that nourishes and delights.
INGREDIENTS
7 oz Chicken Thigh (skin-on, boneless)
1/2 medium Sweet Potato
1 cup Green Beans
1 tsp Olive Oil
Pinch Sea Salt
Pinch Black Pepper
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
Pat the chicken thigh dry with a paper towel. Sprinkle both sides with salt, pepper, and garlic powder to taste.
Place the chicken thigh on one side of the baking tray.
Peel and dice the sweet potato into 1/2-inch cubes. Toss with a pinch of salt, pepper, and half the olive oil.
Arrange the sweet potato cubes on the tray next to the chicken, ensuring they have enough space.
Trim the ends of the green beans. Place them on the tray and drizzle with the remaining olive oil, seasoning lightly with salt and pepper.
Bake everything in the preheated oven for 25-30 minutes until the chicken skin is crispy and the sweet potatoes are tender. Flip the sweet potatoes and green beans halfway through for even roasting.
Check that the chicken has cooked through (internal temperature should reach 165°F), then remove from the oven. Allow to rest for a few minutes.
Serve the crispy baked chicken thigh with roasted sweet potatoes and green beans, and enjoy your balanced, flavorful meal.