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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delightful dinner featuring tender, herb-infused chicken thighs perfectly roasted alongside crispy Brussels sprouts and garlic-infused red potatoes. This well-rounded dish offers textures ranging from crispy to juicy, delivering a savory and satisfying meal that's both balanced and bursting with flavor.

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NUTRITION

401kcal
Protein
31.4g
Fat
14.5g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (Skinless, Boneless)

1 cup Brussels Sprouts

1 small Red Potato

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a large bowl, toss the halved Brussels sprouts and red potato chunks with olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and black pepper.

  • 3

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

  • 4

    Season the chicken thighs on both sides with salt, black pepper, and additional herbs if desired.

  • 5

    Nestle the chicken thighs among the vegetables on the baking sheet.

  • 6

    Roast in the preheated oven for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crispy on the edges.

  • 7

    Remove from oven and allow to rest for a few minutes before serving.

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.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delightful dinner featuring tender, herb-infused chicken thighs perfectly roasted alongside crispy Brussels sprouts and garlic-infused red potatoes. This well-rounded dish offers textures ranging from crispy to juicy, delivering a savory and satisfying meal that's both balanced and bursting with flavor.

NUTRITION

401kcal
Protein
31.4g
Fat
14.5g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Thigh (Skinless, Boneless)

1 cup Brussels Sprouts

1 small Red Potato

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a large bowl, toss the halved Brussels sprouts and red potato chunks with olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and black pepper.

  • 3

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

  • 4

    Season the chicken thighs on both sides with salt, black pepper, and additional herbs if desired.

  • 5

    Nestle the chicken thighs among the vegetables on the baking sheet.

  • 6

    Roast in the preheated oven for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crispy on the edges.

  • 7

    Remove from oven and allow to rest for a few minutes before serving.