YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Broccoli
Savor the delightful crunch of crispy baked chicken thighs paired with the natural sweetness of roasted sweet potatoes and the vibrant freshness of broccoli. This well-balanced dish is lightly tossed in olive oil and seasoned to perfection, delivering a satisfying meal that hits your protein and calorie targets without compromising on flavor.
INGREDIENTS
5 ounces Chicken Thigh
100 grams Sweet Potato
1 cup Broccoli
1 tablespoon Olive Oil
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 425°F (220°C).
Pat dry the chicken thighs and season generously with salt and pepper.
Place the chicken thighs on a baking sheet lined with parchment paper.
Peel and cube the sweet potato into even chunks. Toss them with half of the olive oil, salt, and pepper, then spread on a separate baking sheet.
Cut the broccoli into florets and lightly drizzle with the remaining olive oil, seasoning with salt and pepper.
Place both the sweet potatoes and broccoli in the oven. Roast the sweet potatoes for 25-30 minutes until tender and lightly caramelized, stirring once halfway through.
Bake the chicken thighs for 20-25 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).
For the last 10 minutes, add the broccoli to the oven to roast until just tender.
Plate the crispy chicken thighs with a serving of roasted sweet potatoes and broccoli. Serve warm and enjoy!