YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken Thighs with Cherry Tomatoes and Crispy Potatoes
Savor the succulent flavors of a perfectly roasted chicken thigh paired with blistered cherry tomatoes and crispy baby potatoes. This dish brings a balance of savory, tangy, and herb-infused notes, all roasted to tender perfection on a single sheet pan. It's a wholesome, satisfying meal that is as hearty as it is flavorful.
INGREDIENTS
1 piece Chicken Thigh (200g, boneless, skinless)
6 ounces Cherry Tomatoes (170g)
3 ounces Baby Potatoes (85g)
1 teaspoon Olive Oil
1 clove Garlic
2 sprigs Fresh Rosemary
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the olive oil, minced garlic, and finely chopped fresh rosemary. Season with salt and pepper to taste.
Place the chicken thigh, cherry tomatoes, and baby potatoes on the sheet pan. Drizzle the olive oil mixture evenly over all the ingredients, ensuring the chicken and vegetables are well-coated.
Toss the cherry tomatoes and baby potatoes gently to distribute the seasonings evenly, then nestle the chicken thigh among the vegetables.
Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and slightly crispy.
If desired, you can broil for an additional 2-3 minutes to further crisp the potatoes and slightly char the tomatoes, keeping a close eye to prevent burning.
Remove the sheet pan from the oven and allow the dish to rest for a few minutes before serving. Enjoy your balanced and flavorful meal!