YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Chicken Thighs with Roasted Root Vegetables
Savor the satisfying crunch of crispy chicken thighs paired with the earthy sweetness of roasted carrots and parsnips. This sheet pan recipe delivers a perfect blend of savory and natural flavors with a hint of olive oil and herbs for a delicious and balanced meal.
INGREDIENTS
2 pieces Chicken Thighs (skin-on, boneless, ~120g each)
2 medium Carrots
1 small Parsnip
1 teaspoon Olive Oil
Fresh Herbs & Seasonings to taste
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Line a sheet pan with parchment paper and arrange the chicken thighs in the center.
Peel and cut the carrots and parsnip into evenly sized sticks or chunks.
Toss the vegetables lightly with olive oil, salt, pepper, and your choice of fresh herbs.
Scatter the seasoned vegetables around the chicken thighs on the sheet pan.
Season the chicken thighs with salt, pepper, and additional herbs as desired.
Roast everything in the preheated oven for 25-30 minutes, turning the vegetables halfway through and ensuring that the chicken reaches an internal temperature of 165°F.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin further.
Remove from the oven and let rest for a few minutes before serving.