Baked Chicken Thighs with Sweet Potato and Broccoli
Herb-seasoned baked chicken thighs with roasted sweet potato wedges and steamed broccoli, finished with a light garlic butter sauce
Baked Chicken Thighs with Sweet Potato and Broccoli is a dinner recipe ready in about 43 minutes. Each serving has approximately 548 kcal, 40g protein, 52g carbs, 18g fat. It fits a high-protein diet.
Preheat oven to 200°C
Cut sweet potato into wedges and toss with 5ml olive oil, salt, and pepper
Spread on baking sheet and roast for 25 minutes
Season chicken thighs with salt, pepper, thyme, and rosemary
Heat 5ml olive oil in oven-safe pan and sear chicken 3 minutes per side
Transfer pan to oven and bake chicken for 18-20 minutes until cooked through
Cut broccoli into florets and steam for 5 minutes until tender-crisp
Melt butter with minced garlic and lemon juice
Drizzle garlic butter over chicken and broccoli
Serve with roasted sweet potato wedges