NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 medium sweet potato

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Scrub the sweet potato and cut it into 1-inch wedges or cubes.

• 3

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 4

  In a large bowl, toss the chicken thighs and sweet potato wedges with olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Arrange the chicken and sweet potatoes in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.

• 6

  Squeeze the juice of half a lemon over the chicken and place the spent lemon halves on the tray for extra aroma.

• 7

  Roast for 25-30 minutes, flipping the sweet potatoes halfway through, until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 8

  Let the chicken rest for 5 minutes before serving to keep the juices locked in.