YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken Thighs with Crispy Broccoli and Sweet Potatoes
Enjoy a wholesome and vibrant sheet pan meal featuring juicy roasted chicken thighs paired with tender sweet potatoes and crispy broccoli. The harmonious combination of savory chicken with caramelized vegetables makes this dish a delightful, balanced option for any time of day with clean, flavorful ingredients.
INGREDIENTS
150g Chicken Thighs (skinless)
100g Sweet Potato, cubed
100g Broccoli florets
0.5 tbsp Olive Oil
Salt (pinch)
Black Pepper (pinch)
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.
Pat the chicken thighs dry with paper towels. In a bowl, toss the chicken with a pinch of salt and black pepper.
Peel and cube the sweet potato into 1-inch pieces. Cut the broccoli into florets.
In a large bowl, gently toss the sweet potato cubes and broccoli florets with olive oil, salt, and pepper until evenly coated.
Arrange the chicken thighs on the sheet pan, then add the sweet potatoes and broccoli around them, ensuring a single layer for even roasting.
Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with a slight char on the edges.
Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, flavorful sheet pan meal!