YOUR SOLIN GENERATED RECIPE
Crispy Date-Glazed Chicken Thighs with Roasted Sweet Potatoes
Savor the delightful balance of crispy, succulent chicken thighs glazed with a subtle date-inspired sweetness paired with perfectly roasted sweet potatoes. This dish delivers a satisfying mix of savory and naturally sweet flavors, accented with aromatic herbs and spices for an exciting, well-rounded dinner.
INGREDIENTS
1 piece Chicken Thigh (skin-on, boneless) - ~150g
1 small Sweet Potato - ~150g
1 Med Date - ~24g
1 teaspoon Olive Oil - ~5g
0.25 teaspoon Salt - ~1.5g
0.25 teaspoon Black Pepper - ~0.6g
0.5 teaspoon Dried Thyme - ~0.7g
PREPARATION
Preheat your oven to 425°F (220°C) to prepare for the roasted sweet potatoes.
Pat the chicken thigh dry and season both sides with salt, black pepper, and dried thyme.
In a small bowl, mash the med date until it forms a paste. If needed, add a few drops of water to help create a smooth glaze.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thigh skin side down until it gets crispy, about 4-5 minutes.
Flip the chicken thigh and drizzle the date paste over the top, allowing it to slightly caramelize as it cooks for an additional 2 minutes on the other side.
Meanwhile, peel (if desired) and dice the sweet potato into 1-inch cubes. Toss with a pinch of salt, pepper, and a small drizzle of olive oil.
Transfer the sweet potato cubes to a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and lightly browned.
Once the sweet potatoes are nearing doneness, transfer the skillet with the chicken to the oven and bake for an extra 8-10 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
Remove both the chicken and sweet potatoes from the oven. Serve the crispy date-glazed chicken thigh alongside the roasted sweet potatoes, drizzling any extra pan juices over the top for added flavor.