Crispy Herb-Roasted Chicken Thighs with Tender Asparagus and Roasted Sweet Potatoes

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

Crispy Herb-Roasted Chicken Thighs with Tender Asparagus and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Tender Asparagus and Roasted Sweet Potatoes

Enjoy a vibrant plate featuring perfectly roasted chicken thighs infused with a medley of fresh herbs, accompanied by tender asparagus and sweet potatoes roasted to a soft, caramelized finish. Every bite balances savory, earthy, and subtly sweet flavors for a satisfying meal.

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NUTRITION

394kcal
Protein
42.2g
Fat
15.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (~200g)

1/2 medium sweet potato (~100g)

1/2 cup fresh asparagus (tender tips, ~90g)

2 teaspoons olive oil

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with paper towels. In a bowl, drizzle 1 teaspoon olive oil, add the rosemary, thyme, salt, and pepper. Rub the mixture evenly onto the chicken thighs.

  • 3

    Peel the sweet potato, cut it into 1/2-inch cubes, and toss with 1 teaspoon olive oil, salt, and pepper.

  • 4

    Trim the woody ends of the asparagus. Lay the asparagus and sweet potato cubes out on a baking sheet lined with parchment paper.

  • 5

    Place the seasoned chicken thighs on the baking sheet. Ensure that both the vegetables and chicken are spread in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crisp at the edges.

  • 7

    Remove from the oven and let rest for 5 minutes before serving. Enjoy your meal!

Crispy Herb-Roasted Chicken Thighs with Tender Asparagus and Roasted Sweet Potatoes

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

Crispy Herb-Roasted Chicken Thighs with Tender Asparagus and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Tender Asparagus and Roasted Sweet Potatoes

Enjoy a vibrant plate featuring perfectly roasted chicken thighs infused with a medley of fresh herbs, accompanied by tender asparagus and sweet potatoes roasted to a soft, caramelized finish. Every bite balances savory, earthy, and subtly sweet flavors for a satisfying meal.

NUTRITION

394kcal
Protein
42.2g
Fat
15.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (~200g)

1/2 medium sweet potato (~100g)

1/2 cup fresh asparagus (tender tips, ~90g)

2 teaspoons olive oil

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with paper towels. In a bowl, drizzle 1 teaspoon olive oil, add the rosemary, thyme, salt, and pepper. Rub the mixture evenly onto the chicken thighs.

  • 3

    Peel the sweet potato, cut it into 1/2-inch cubes, and toss with 1 teaspoon olive oil, salt, and pepper.

  • 4

    Trim the woody ends of the asparagus. Lay the asparagus and sweet potato cubes out on a baking sheet lined with parchment paper.

  • 5

    Place the seasoned chicken thighs on the baking sheet. Ensure that both the vegetables and chicken are spread in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crisp at the edges.

  • 7

    Remove from the oven and let rest for 5 minutes before serving. Enjoy your meal!