Name: Crispy Baked Chicken Thighs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 chicken thighs (bone-in, skin-on); 1 medium zucchini; 1 medium red bell pepper; 1/2 small red onion; 1 teaspoon olive oil; 1 teaspoon garlic powder; Salt & black pepper to taste

Crispy Baked Chicken Thighs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Vegetables

Savor the delightful crunch of perfectly baked chicken thighs paired with a colorful medley of roasted vegetables. This dish features juicy, tender chicken with a crisp outer layer, harmoniously complemented by lightly caramelized zucchini, red bell pepper, and red onion. A simple drizzle of olive oil and a hint of garlic powder elevate the flavors, making it a balanced and satisfying meal.

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NUTRITION

Protein

40g

Fat

31.3g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

2 chicken thighs (bone-in, skin-on)

1 medium zucchini

1 medium red bell pepper

1/2 small red onion

1 teaspoon olive oil

1 teaspoon garlic powder

Salt & black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Pat the chicken thighs dry with a paper towel, then season both sides generously with salt, black pepper, and garlic powder.
3
Cut the zucchini into half-moons, slice the red bell pepper into strips, and thinly slice the red onion.
4
Toss the vegetables in a bowl with a teaspoon of olive oil, salt, and pepper until evenly coated.
5
Arrange the chicken thighs on a baking sheet lined with parchment paper, and nestle the seasoned vegetables around them.
6
Roast in the preheated oven for 35-40 minutes, until the chicken skin is crispy and the internal temperature reaches 165°F (74°C).
7
Remove from the oven and let rest for a few minutes before serving.