Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

Enjoy a hearty plate featuring succulent herb-roasted chicken thighs paired with tender, crispy Brussels sprouts and naturally sweet roasted sweet potatoes. Each bite is bursting with savory rosemary and thyme, perfectly balancing a well-rounded meal that's both comforting and nutritious.

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NUTRITION

387kcal
Protein
37.2g
Fat
14.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thighs (boneless, skinless)

1 cup Brussels Sprouts

1 small Sweet Potato

1/2 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the chicken thighs, olive oil, fresh rosemary, fresh thyme, salt, and pepper. Toss to coat evenly.

  • 3

    Place the seasoned chicken thighs on one side of the baking sheet.

  • 4

    Chop Brussels sprouts in half and peel and dice the sweet potato into 1/2-inch cubes. Toss them with a little salt and pepper.

  • 5

    Arrange the Brussels sprouts and sweet potato on the other side of the baking sheet, ensuring they are in a single layer for even roasting.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the Brussels sprouts are crispy on the edges, and the sweet potatoes are tender.

  • 7

    If desired, broil for an additional 2-3 minutes for extra crispiness on the vegetables.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

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

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Sweet Potatoes

Enjoy a hearty plate featuring succulent herb-roasted chicken thighs paired with tender, crispy Brussels sprouts and naturally sweet roasted sweet potatoes. Each bite is bursting with savory rosemary and thyme, perfectly balancing a well-rounded meal that's both comforting and nutritious.

NUTRITION

387kcal
Protein
37.2g
Fat
14.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thighs (boneless, skinless)

1 cup Brussels Sprouts

1 small Sweet Potato

1/2 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the chicken thighs, olive oil, fresh rosemary, fresh thyme, salt, and pepper. Toss to coat evenly.

  • 3

    Place the seasoned chicken thighs on one side of the baking sheet.

  • 4

    Chop Brussels sprouts in half and peel and dice the sweet potato into 1/2-inch cubes. Toss them with a little salt and pepper.

  • 5

    Arrange the Brussels sprouts and sweet potato on the other side of the baking sheet, ensuring they are in a single layer for even roasting.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the Brussels sprouts are crispy on the edges, and the sweet potatoes are tender.

  • 7

    If desired, broil for an additional 2-3 minutes for extra crispiness on the vegetables.

  • 8

    Remove from the oven and let rest for a few minutes before serving.