Herb-Roasted Chicken Thighs with Roasted Potatoes and Steamed Broccoli

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

Herb-Roasted Chicken Thighs with Roasted Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Potatoes and Steamed Broccoli

Savor tender, herb-roasted chicken thighs paired with crispy roasted potatoes and vibrant steamed broccoli. This well-balanced dinner is enhanced with a subtle garlic-rosemary blend and a light drizzle of olive oil to elevate the flavors without overwhelming the natural taste of the ingredients.

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NUTRITION

347kcal
Protein
35.2g
Fat
17.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (140g) Skinless, Boneless Chicken Thigh

1/2 cup (77g) diced Baby Potatoes

1 cup (91g) Broccoli florets

0.5 tbsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 3

    Place the chicken thigh on a baking sheet and brush evenly with the herb mixture.

  • 4

    Toss the diced baby potatoes with a little bit of the herb mixture and spread them on the same baking sheet or a separate one.

  • 5

    Roast the chicken and potatoes in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

  • 6

    While the chicken and potatoes are roasting, steam the broccoli florets until tender-crisp (about 5-7 minutes).

  • 7

    Plate the roasted chicken with a serving of potatoes and steamed broccoli. Drizzle any remaining juices over the top for added flavor.

  • 8

    Serve immediately and enjoy your wholesome, balanced dinner.

Herb-Roasted Chicken Thighs with Roasted Potatoes and Steamed Broccoli

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

Herb-Roasted Chicken Thighs with Roasted Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Potatoes and Steamed Broccoli

Savor tender, herb-roasted chicken thighs paired with crispy roasted potatoes and vibrant steamed broccoli. This well-balanced dinner is enhanced with a subtle garlic-rosemary blend and a light drizzle of olive oil to elevate the flavors without overwhelming the natural taste of the ingredients.

NUTRITION

347kcal
Protein
35.2g
Fat
17.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (140g) Skinless, Boneless Chicken Thigh

1/2 cup (77g) diced Baby Potatoes

1 cup (91g) Broccoli florets

0.5 tbsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 3

    Place the chicken thigh on a baking sheet and brush evenly with the herb mixture.

  • 4

    Toss the diced baby potatoes with a little bit of the herb mixture and spread them on the same baking sheet or a separate one.

  • 5

    Roast the chicken and potatoes in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

  • 6

    While the chicken and potatoes are roasting, steam the broccoli florets until tender-crisp (about 5-7 minutes).

  • 7

    Plate the roasted chicken with a serving of potatoes and steamed broccoli. Drizzle any remaining juices over the top for added flavor.

  • 8

    Serve immediately and enjoy your wholesome, balanced dinner.