Crispy Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

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

Crispy Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Savor the delightful blend of crispy herb-infused chicken thighs paired with tender, sweet roasted potatoes and vibrant broccoli. This balanced dish is perfectly roasted to create a satisfying crunch on the chicken and a subtle caramelization on the vegetables, making it an ideal nutritious meal.

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NUTRITION

337kcal
Protein
35g
Fat
13.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1 piece (170g) Boneless, Skinless Chicken Thigh

0.5 cup cubed Sweet Potato (~75g)

1 cup Broccoli Florets (~150g)

2 teaspoons Olive Oil

1 teaspoon Fresh Rosemary, chopped

1 teaspoon Fresh Thyme, chopped

0.5 teaspoon Garlic Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix 1 teaspoon olive oil with chopped rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub the herb mixture evenly over it. Set aside to marinate briefly.

  • 4

    Toss the sweet potato cubes and broccoli florets with the remaining olive oil, a pinch of salt, and pepper on a baking sheet.

  • 5

    Place the chicken thigh on the baking sheet alongside the vegetables. Ensure there is enough space for even roasting.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Allow the chicken to rest for a few minutes before serving. Plate with the roasted vegetables and enjoy your well-balanced meal.

Crispy Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

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

Crispy Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Sweet Potatoes and Broccoli

Savor the delightful blend of crispy herb-infused chicken thighs paired with tender, sweet roasted potatoes and vibrant broccoli. This balanced dish is perfectly roasted to create a satisfying crunch on the chicken and a subtle caramelization on the vegetables, making it an ideal nutritious meal.

NUTRITION

337kcal
Protein
35g
Fat
13.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1 piece (170g) Boneless, Skinless Chicken Thigh

0.5 cup cubed Sweet Potato (~75g)

1 cup Broccoli Florets (~150g)

2 teaspoons Olive Oil

1 teaspoon Fresh Rosemary, chopped

1 teaspoon Fresh Thyme, chopped

0.5 teaspoon Garlic Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix 1 teaspoon olive oil with chopped rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken thigh dry and rub the herb mixture evenly over it. Set aside to marinate briefly.

  • 4

    Toss the sweet potato cubes and broccoli florets with the remaining olive oil, a pinch of salt, and pepper on a baking sheet.

  • 5

    Place the chicken thigh on the baking sheet alongside the vegetables. Ensure there is enough space for even roasting.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Allow the chicken to rest for a few minutes before serving. Plate with the roasted vegetables and enjoy your well-balanced meal.