Baked Chicken Thighs with Roasted Sweet Potato and Asparagus
Juicy baked chicken thighs with herbs and garlic, accompanied by crispy roasted sweet potato wedges and tender asparagus
Baked Chicken Thighs with Roasted Sweet Potato and Asparagus is a dinner recipe ready in about 45 minutes. Each serving has approximately 557 kcal, 40g protein, 54g carbs, 18g fat. It fits a high-protein diet.
Preheat oven to 200°C
Cut sweet potato into wedges, toss with 8ml olive oil, salt, and pepper
Spread sweet potato on baking sheet and roast for 25 minutes
Season chicken thighs with salt, pepper, minced garlic, and thyme
Heat 7ml olive oil in an oven-safe skillet over medium-high heat
Sear chicken thighs skin-side down for 4 minutes until golden
Flip and sear other side for 3 minutes
Add lemon slices to the skillet
Transfer skillet to oven and bake for 15 minutes
Trim asparagus and toss with remaining oil, salt, and pepper
Add asparagus to the baking sheet with sweet potato for last 10 minutes
Check that chicken reaches 75°C internal temperature
Serve chicken with sweet potato and asparagus