Crispy Baked Chicken Thighs with Roasted Root Vegetables

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

Crispy Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Savor the hearty goodness of a perfectly baked chicken thigh with crispy edges paired with a vibrant mix of roasted root vegetables. The tender, juicy chicken, seasoned with aromatic herbs, harmonizes with the caramelized sweetness of carrots, parsnips, and beets. A light drizzle of olive oil brings everything together, making it an ideal, balanced meal for any time of the day.

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NUTRITION

447kcal
Protein
37.0g
Fat
26.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g)

1 medium Carrot

1 small Parsnip

1 small Beet

1 tablespoon Olive Oil

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a bowl, toss the chopped carrot, parsnip, and beet with olive oil, dried rosemary, thyme, salt, and pepper.

  • 3

    Place the seasoned vegetables on a baking sheet in a single layer.

  • 4

    Pat the chicken thigh dry and season with salt and pepper on both sides.

  • 5

    Place the chicken thigh on the baking sheet among the vegetables.

  • 6

    Bake in the preheated oven for about 25-30 minutes until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness, broil for an additional 2-3 minutes at the end, ensuring not to overcook.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.

Crispy Baked Chicken Thighs with Roasted Root Vegetables

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

Crispy Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Savor the hearty goodness of a perfectly baked chicken thigh with crispy edges paired with a vibrant mix of roasted root vegetables. The tender, juicy chicken, seasoned with aromatic herbs, harmonizes with the caramelized sweetness of carrots, parsnips, and beets. A light drizzle of olive oil brings everything together, making it an ideal, balanced meal for any time of the day.

NUTRITION

447kcal
Protein
37.0g
Fat
26.5g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g)

1 medium Carrot

1 small Parsnip

1 small Beet

1 tablespoon Olive Oil

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a bowl, toss the chopped carrot, parsnip, and beet with olive oil, dried rosemary, thyme, salt, and pepper.

  • 3

    Place the seasoned vegetables on a baking sheet in a single layer.

  • 4

    Pat the chicken thigh dry and season with salt and pepper on both sides.

  • 5

    Place the chicken thigh on the baking sheet among the vegetables.

  • 6

    Bake in the preheated oven for about 25-30 minutes until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness, broil for an additional 2-3 minutes at the end, ensuring not to overcook.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.