Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potatoes

Enjoy a satisfying dinner featuring a perfectly crispy baked chicken thigh paired with tender, caramelized roasted asparagus and sweet potatoes. Finished with a refreshing lemon-herb Greek yogurt drizzle, this dish brings a balanced mix of savory, sweet, and tangy flavors, ideal for a hearty yet health-conscious meal.

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NUTRITION

463kcal
Protein
33.7g
Fat
19.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 chicken thigh (150g)

1 cup asparagus (120g)

1 medium sweet potato (150g)

1 teaspoon olive oil

3 tablespoons plain nonfat Greek yogurt

1 teaspoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry with a paper towel. Season generously with salt, pepper, and garlic powder on both sides.

  • 3

    Place the chicken thigh on a baking sheet lined with parchment paper. Drizzle with half the olive oil to help crisp the skin.

  • 4

    Chop the sweet potato into 1/2-inch cubes and trim the asparagus. Toss both vegetables with the remaining olive oil, a pinch of salt and pepper, and a dash of garlic powder.

  • 5

    Spread the sweet potato cubes on one side of the baking sheet and arrange the asparagus on the other side, ensuring even spacing for proper roasting.

  • 6

    Bake in the preheated oven for 25-30 minutes until the chicken skin is crispy and the vegetables are tender and slightly caramelized. If needed, flip the vegetables halfway through for even cooking.

  • 7

    While the dish is baking, mix the Greek yogurt with lemon juice and a pinch of salt to create a light, tangy drizzle.

  • 8

    Once cooked, remove the chicken and vegetables from the oven. Drizzle the yogurt mixture over the chicken thigh or serve it on the side as a dipping sauce.

  • 9

    Let the meal rest for a few minutes before serving to ensure optimal flavor and texture.

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Asparagus and Sweet Potatoes

Enjoy a satisfying dinner featuring a perfectly crispy baked chicken thigh paired with tender, caramelized roasted asparagus and sweet potatoes. Finished with a refreshing lemon-herb Greek yogurt drizzle, this dish brings a balanced mix of savory, sweet, and tangy flavors, ideal for a hearty yet health-conscious meal.

NUTRITION

463kcal
Protein
33.7g
Fat
19.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 chicken thigh (150g)

1 cup asparagus (120g)

1 medium sweet potato (150g)

1 teaspoon olive oil

3 tablespoons plain nonfat Greek yogurt

1 teaspoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thigh dry with a paper towel. Season generously with salt, pepper, and garlic powder on both sides.

  • 3

    Place the chicken thigh on a baking sheet lined with parchment paper. Drizzle with half the olive oil to help crisp the skin.

  • 4

    Chop the sweet potato into 1/2-inch cubes and trim the asparagus. Toss both vegetables with the remaining olive oil, a pinch of salt and pepper, and a dash of garlic powder.

  • 5

    Spread the sweet potato cubes on one side of the baking sheet and arrange the asparagus on the other side, ensuring even spacing for proper roasting.

  • 6

    Bake in the preheated oven for 25-30 minutes until the chicken skin is crispy and the vegetables are tender and slightly caramelized. If needed, flip the vegetables halfway through for even cooking.

  • 7

    While the dish is baking, mix the Greek yogurt with lemon juice and a pinch of salt to create a light, tangy drizzle.

  • 8

    Once cooked, remove the chicken and vegetables from the oven. Drizzle the yogurt mixture over the chicken thigh or serve it on the side as a dipping sauce.

  • 9

    Let the meal rest for a few minutes before serving to ensure optimal flavor and texture.