Herb-Roasted Chicken Thighs with Crispy Chickpeas

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

Herb-Roasted Chicken Thighs with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Chickpeas

Enjoy a savory twist on a classic roast with juicy, herb-infused chicken thighs paired with crunchy, roasted chickpeas. Perfectly seasoned with rosemary, garlic, and citrus, this dish delivers a satisfying balance of protein and taste in every bite.

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NUTRITION

371kcal
Protein
32.4g
Fat
13.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (boneless, skinless) - approx 150g

1/2 cup Chickpeas (drained, approx 82g)

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

1 teaspoon Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. In a small bowl, mix the olive oil, garlic powder, chopped rosemary (from the sprigs), salt, and pepper.

  • 3

    Rub the chicken thigh evenly with the herb mixture.

  • 4

    Place the chicken thigh on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the drained chickpeas with a pinch of salt, pepper, a little extra rosemary, and a drizzle of olive oil if desired.

  • 6

    Spread the chickpeas around the chicken on the baking sheet.

  • 7

    Roast in the oven for 25-30 minutes, turning the chickpeas halfway through, until the chicken is cooked through and the chickpeas are crisp.

  • 8

    Squeeze a lemon wedge over the chicken and chickpeas just before serving for an extra burst of flavor.

Herb-Roasted Chicken Thighs with Crispy Chickpeas

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

Herb-Roasted Chicken Thighs with Crispy Chickpeas

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Chickpeas

Enjoy a savory twist on a classic roast with juicy, herb-infused chicken thighs paired with crunchy, roasted chickpeas. Perfectly seasoned with rosemary, garlic, and citrus, this dish delivers a satisfying balance of protein and taste in every bite.

NUTRITION

371kcal
Protein
32.4g
Fat
13.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (boneless, skinless) - approx 150g

1/2 cup Chickpeas (drained, approx 82g)

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

1 teaspoon Garlic Powder

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. In a small bowl, mix the olive oil, garlic powder, chopped rosemary (from the sprigs), salt, and pepper.

  • 3

    Rub the chicken thigh evenly with the herb mixture.

  • 4

    Place the chicken thigh on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the drained chickpeas with a pinch of salt, pepper, a little extra rosemary, and a drizzle of olive oil if desired.

  • 6

    Spread the chickpeas around the chicken on the baking sheet.

  • 7

    Roast in the oven for 25-30 minutes, turning the chickpeas halfway through, until the chicken is cooked through and the chickpeas are crisp.

  • 8

    Squeeze a lemon wedge over the chicken and chickpeas just before serving for an extra burst of flavor.