Herb-Crusted Baked Chicken Thigh with Sweet Potato and Green Beans
Seasoned baked chicken thigh with crispy herb crust, served with roasted sweet potato wedges and steamed green beans
Herb-Crusted Baked Chicken Thigh with Sweet Potato and Green Beans is a dinner recipe ready in about 37 minutes. Each serving has approximately 497 kcal, 33g protein, 58g carbs, 17g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Pat chicken thigh dry with paper towels
In a shallow bowl, combine panko breadcrumbs, thyme, rosemary, garlic powder, paprika, lemon zest, salt, and black pepper
In another bowl, lightly beat the egg white
Dip chicken thigh in egg white, then coat with herb breadcrumb mixture
Place coated chicken on a baking sheet lined with parchment paper
Toss sweet potato wedges with 0.5 tbsp olive oil, salt, and pepper, arrange on baking sheet
Bake chicken and sweet potatoes for 20 minutes
Meanwhile, steam green beans in a pot with a small amount of water for 8-10 minutes until tender-crisp
Drizzle steamed green beans with remaining 0.5 tbsp olive oil and season with salt and pepper
Serve herb-crusted chicken with sweet potato wedges and green beans