Name: Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Garlic Red Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 pieces Chicken Thigh, Skinless (approx. 170g total); 1 cup Brussels Sprouts (88g); 1 small Red Potato (150g); 1 teaspoon Olive Oil; 1 Garlic Clove; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; Salt and Pepper to taste

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Garlic Red Potatoes

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Brussels Sprouts and Garlic Red Potatoes

Savor tender, herb-infused roasted chicken thighs paired with crispy Brussels sprouts and garlic-scented red potatoes. This dish delivers a balance of savory protein and roasted vegetables, making it a delightful dinner option that is both flavorful and satisfying.

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NUTRITION

Protein

45.3g

Fat

14.5g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thigh, Skinless (approx. 170g total)

1 cup Brussels Sprouts (88g)

1 small Red Potato (150g)

1 teaspoon Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F (220°C).
2
Pat the chicken thighs dry and season with salt, pepper, chopped garlic, rosemary, and thyme.
3
Cut the red potato into cubes and trim the Brussels sprouts, halving them if large. Toss the vegetables with olive oil, salt, and pepper.
4
Arrange the chicken thighs on one side of a baking sheet and spread the vegetables on the other side in a single layer.
5
Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crispy.
6
Remove from the oven and let rest for a few minutes before serving.