YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Thighs with Garlic Sweet Potato Fries and Broccoli
Oven-roasted chicken thighs and garlic-dusted sweet potato fries served with steamed broccoli florets for a nutritious dinner with a satisfyingly crispy finish.
INGREDIENTS
6 ounces Boneless Skinless Chicken Thighs
3 ounces Sweet Potato
1.5 cups Broccoli Florets
0.5 teaspoon Olive Oil
0.5 teaspoon Garlic Powder
0.25 teaspoon Paprika
0.25 teaspoon Salt
0.125 teaspoon Black Pepper
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the sweet potato into thin, uniform matchsticks to ensure they cook through and get golden.
In a small bowl, toss the sweet potato fries with half of the olive oil and all of the garlic powder.
Season the chicken thighs on both sides with the paprika, salt, and black pepper.
Place the chicken and sweet potato fries on the prepared baking sheet in a single layer, ensuring they are not crowded.
Roast for 15 minutes, then add the broccoli florets to the tray after tossing them with the remaining olive oil.
Bake for another 10 to 12 minutes until the chicken is cooked through and the sweet potato fries have a satisfyingly crispy finish.