YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Chicken Thighs with Roasted Broccoli and Sweet Potatoes
Enjoy a hearty and flavorful dinner featuring juicy, crispy chicken thighs paired with perfectly roasted broccoli and sweet potatoes. This sheet pan meal is bursting with bold spices and the natural sweetness of roasted vegetables, offering a satisfying blend of textures and tastes.
INGREDIENTS
1 piece (170g) skinless, boneless chicken thigh
1.5 cups broccoli florets (150g)
1 medium sweet potato (100g)
1 teaspoon olive oil
0.5 teaspoon paprika
0.5 teaspoon garlic powder
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare the vegetables by cutting the sweet potato into cubes and separating the broccoli into florets.
Place the chicken thigh, broccoli, and sweet potato on a sheet pan.
Drizzle olive oil over everything and season with paprika, garlic powder, salt, and pepper. Toss gently to ensure even coating.
Arrange the chicken thigh with the skin-side up (if applicable) so it gets crispy while the vegetables roast.
Roast the sheet pan in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly charred.
Check the internal temperature of the chicken to ensure it has reached 165°F before serving.
Plate the chicken thigh alongside the roasted broccoli and sweet potatoes and enjoy your nutritious meal.