Garlic-Herb Pan Seared Chicken Thighs with Roasted Root Vegetables

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

Garlic-Herb Pan Seared Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Chicken Thighs with Roasted Root Vegetables

Savor the hearty flavors of tender pan-seared chicken thighs infused with garlic and fresh herbs, paired perfectly with a vibrant medley of roasted root vegetables. The dish delivers a balance of savory protein and earthy sweetness, making it a comforting yet nutritious meal.

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NUTRITION

548kcal
Protein
50.2g
Fat
29.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (~220g total)

1 medium carrot (~100g)

1 small parsnip (~50g)

1/4 red onion (~25g)

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine chopped carrot, parsnip, and red onion. Drizzle with half of the olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.

  • 5

    Finely mince the garlic and roughly chop the rosemary and thyme. Rub the chicken thighs evenly with the garlic and herb mixture.

  • 6

    Heat the remaining olive oil in a pan over medium-high heat. Once hot, add the chicken thighs and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 7

    Once the chicken is done and the vegetables are roasted, serve the chicken thighs on a plate alongside a generous portion of the roasted root vegetables.

  • 8

    Garnish with any extra fresh herbs if desired and enjoy your meal.

Garlic-Herb Pan Seared Chicken Thighs with Roasted Root Vegetables

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

Garlic-Herb Pan Seared Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan Seared Chicken Thighs with Roasted Root Vegetables

Savor the hearty flavors of tender pan-seared chicken thighs infused with garlic and fresh herbs, paired perfectly with a vibrant medley of roasted root vegetables. The dish delivers a balance of savory protein and earthy sweetness, making it a comforting yet nutritious meal.

NUTRITION

548kcal
Protein
50.2g
Fat
29.7g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (~220g total)

1 medium carrot (~100g)

1 small parsnip (~50g)

1/4 red onion (~25g)

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine chopped carrot, parsnip, and red onion. Drizzle with half of the olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.

  • 5

    Finely mince the garlic and roughly chop the rosemary and thyme. Rub the chicken thighs evenly with the garlic and herb mixture.

  • 6

    Heat the remaining olive oil in a pan over medium-high heat. Once hot, add the chicken thighs and sear for 4-5 minutes on each side until golden brown and cooked through.

  • 7

    Once the chicken is done and the vegetables are roasted, serve the chicken thighs on a plate alongside a generous portion of the roasted root vegetables.

  • 8

    Garnish with any extra fresh herbs if desired and enjoy your meal.