YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Thighs with Root Vegetables
Savor the warmth of tender, herb-infused roasted chicken thighs paired with sweet, caramelized root vegetables. This comforting dish harmonizes earthy flavors from roasted carrots and parsnips with aromatic rosemary and thyme, finished with a drizzle of olive oil for a perfect, wholesome meal.
INGREDIENTS
1 piece Chicken Thigh (150g, skinless, boneless)
1 medium Carrot
1 small Parsnip
1 teaspoon Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt & Pepper (to taste)
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the chicken thigh dry and season with salt, pepper, and finely chopped rosemary and thyme.
Peel and cut the carrot and parsnip into evenly sized batons or cubes for even roasting.
Toss the vegetables in a bowl with olive oil, a pinch of salt and pepper, and a little extra rosemary and thyme if desired.
Arrange the seasoned chicken thigh and vegetables on the baking sheet in a single layer.
Roast in the oven for 25-30 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
Remove from the oven and let the chicken rest for a few minutes before serving.