YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Roasted Sweet Potatoes and Green Beans
Savor the crispy texture of baked chicken thighs paired with tender roasted sweet potatoes and vibrant green beans. This balanced meal combines protein, healthy fats, and complex carbs in a simple yet flavor-packed dish ideal for a wholesome dinner.
INGREDIENTS
7 ounces Chicken Thigh, Skin-On
1 small Sweet Potato (about 100g)
1 cup Green Beans (about 100g)
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels to ensure extra crispiness. Season them generously with salt, pepper, and any preferred herbs or spices.
Place the chicken thighs on a baking tray lined with parchment paper. Drizzle with a small amount of olive oil to help achieve a crispy texture.
Peel and cut the sweet potato into evenly sized cubes or wedges. Toss them with a little olive oil, salt, and pepper.
Trim the ends of the green beans and toss them lightly with salt, pepper, and a drizzle of olive oil if desired.
Arrange the sweet potatoes and green beans on a separate baking tray or around the chicken if space permits, ensuring everything is in a single layer for even roasting.
Place both trays in the oven. Roast the chicken for about 25-30 minutes, turning once halfway through for even crispiness. Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
Remove from the oven once the chicken skin is crispy and the vegetables are roasted to your liking. Let the chicken rest for a few minutes before serving.
Plate the crispy baked chicken thighs alongside a serving of roasted sweet potatoes and green beans, and enjoy a balanced, flavorful meal.