Crispy Herb-Roasted Chicken Thighs with Sweet Potato and Green Bean Medley

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

Crispy Herb-Roasted Chicken Thighs with Sweet Potato and Green Bean Medley

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Sweet Potato and Green Bean Medley

Enjoy a well-balanced meal featuring juicy, herb-roasted chicken thighs with a crispy finish, paired with tender-sweet roasted sweet potato and a fresh green bean medley. Seasoned with aromatic herbs and a drizzle of olive oil, this dish harmonizes savory and subtly sweet flavors for a satisfying dinner experience.

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NUTRITION

396kcal
Protein
32.1g
Fat
16.5g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skin-on, boneless)

1/2 medium Sweet Potato

1 cup Green Beans

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (rosemary, thyme, parsley)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken thighs with paper towels. Rub them with salt, black pepper, and mixed fresh herbs.

  • 3

    Slice the sweet potato into 1/2-inch thick rounds and toss with a drizzle of olive oil, salt, and a pinch of pepper.

  • 4

    Arrange the chicken thighs and sweet potato slices on a baking sheet lined with parchment paper, ensuring the chicken skin is facing up to promote crispiness.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender and caramelized.

  • 6

    While the chicken and sweet potatoes are roasting, blanch the green beans in boiling water for 3-4 minutes, then shock in ice water to maintain their vibrant color and crunch.

  • 7

    Plate the roasted chicken thighs with a serving of sweet potato rounds and green beans on the side. Serve warm.

Crispy Herb-Roasted Chicken Thighs with Sweet Potato and Green Bean Medley

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

Crispy Herb-Roasted Chicken Thighs with Sweet Potato and Green Bean Medley

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Sweet Potato and Green Bean Medley

Enjoy a well-balanced meal featuring juicy, herb-roasted chicken thighs with a crispy finish, paired with tender-sweet roasted sweet potato and a fresh green bean medley. Seasoned with aromatic herbs and a drizzle of olive oil, this dish harmonizes savory and subtly sweet flavors for a satisfying dinner experience.

NUTRITION

396kcal
Protein
32.1g
Fat
16.5g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skin-on, boneless)

1/2 medium Sweet Potato

1 cup Green Beans

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (rosemary, thyme, parsley)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat dry the chicken thighs with paper towels. Rub them with salt, black pepper, and mixed fresh herbs.

  • 3

    Slice the sweet potato into 1/2-inch thick rounds and toss with a drizzle of olive oil, salt, and a pinch of pepper.

  • 4

    Arrange the chicken thighs and sweet potato slices on a baking sheet lined with parchment paper, ensuring the chicken skin is facing up to promote crispiness.

  • 5

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender and caramelized.

  • 6

    While the chicken and sweet potatoes are roasting, blanch the green beans in boiling water for 3-4 minutes, then shock in ice water to maintain their vibrant color and crunch.

  • 7

    Plate the roasted chicken thighs with a serving of sweet potato rounds and green beans on the side. Serve warm.