YOUR SOLIN GENERATED RECIPE
Herb-Crusted Sheet Pan Chicken Thighs with Roasted Vegetables
Savor the rustic charm of tender, herb-infused chicken thighs paired with a colorful medley of roasted red bell pepper, zucchini, and red onion. A light sprinkle of whole wheat breadcrumbs forms a delicate crust, while aromatic rosemary, thyme, and garlic elevate this dish. The result is a harmonious combination of juicy, savory chicken and crisp, vibrant vegetables—perfectly balancing flavor and nutrition for your meal.
INGREDIENTS
225 grams Chicken Thigh
1 medium Red Bell Pepper
1/2 medium Zucchini
1 small Red Onion
1 teaspoon Olive Oil
1 tablespoon Whole Wheat Breadcrumbs
1 tablespoon Fresh Rosemary (chopped)
1 tablespoon Fresh Thyme (chopped)
2 cloves Garlic
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
In a small bowl, combine the whole wheat breadcrumbs, chopped rosemary, chopped thyme, minced garlic, salt, and pepper to taste.
Place the chicken thigh on the sheet pan. Drizzle with olive oil and rub evenly over the surface.
Press the herb and breadcrumb mixture onto the top of the chicken thigh to form a light crust.
Cut the red bell pepper, zucchini (using half of a medium zucchini), and red onion into bite-sized pieces. Spread the vegetables around the chicken on the sheet pan.
Season the vegetables lightly with salt and pepper, and drizzle with a little extra olive oil if desired.
Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
Remove from the oven, let the dish rest for a few minutes, then serve warm and enjoy your nutrient-packed and flavorful meal.