Crispy Lemon Herb Roasted Chicken Thighs with Roasted Vegetables

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

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Vegetables

Enjoy a perfectly balanced plate featuring crispy, golden roasted chicken thighs seasoned with zesty lemon and aromatic herbs, paired with a medley of tender roasted vegetables. This dish offers a satisfying crunch and burst of fresh flavors in every bite.

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NUTRITION

588kcal
Protein
42.9g
Fat
35.4g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (approx 300g)

1 small Zucchini (approx 100g)

1 medium Red Bell Pepper (approx 100g)

1 half medium Red Onion (approx 50g)

1 teaspoon Olive Oil (approx 5g)

1 tablespoon Lemon Juice (approx 15g)

1 teaspoon Dried Thyme

1 teaspoon Dried Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with paper towels. In a bowl, drizzle the olive oil and lemon juice over the chicken, then sprinkle with dried thyme, dried parsley, salt, and pepper to taste. Rub the seasoning evenly over the chicken thighs.

  • 3

    Place the seasoned chicken thighs on a baking tray lined with parchment paper.

  • 4

    Prepare the vegetables by cutting the zucchini into rounds, the red bell pepper into strips, and slicing the red onion into wedges. Toss the vegetables in a light drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken thighs on the baking tray.

  • 6

    Roast in the preheated oven for 30-35 minutes until the chicken skin is crispy and golden and the vegetables are tender.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Vegetables

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

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Vegetables

Enjoy a perfectly balanced plate featuring crispy, golden roasted chicken thighs seasoned with zesty lemon and aromatic herbs, paired with a medley of tender roasted vegetables. This dish offers a satisfying crunch and burst of fresh flavors in every bite.

NUTRITION

588kcal
Protein
42.9g
Fat
35.4g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (approx 300g)

1 small Zucchini (approx 100g)

1 medium Red Bell Pepper (approx 100g)

1 half medium Red Onion (approx 50g)

1 teaspoon Olive Oil (approx 5g)

1 tablespoon Lemon Juice (approx 15g)

1 teaspoon Dried Thyme

1 teaspoon Dried Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry with paper towels. In a bowl, drizzle the olive oil and lemon juice over the chicken, then sprinkle with dried thyme, dried parsley, salt, and pepper to taste. Rub the seasoning evenly over the chicken thighs.

  • 3

    Place the seasoned chicken thighs on a baking tray lined with parchment paper.

  • 4

    Prepare the vegetables by cutting the zucchini into rounds, the red bell pepper into strips, and slicing the red onion into wedges. Toss the vegetables in a light drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken thighs on the baking tray.

  • 6

    Roast in the preheated oven for 30-35 minutes until the chicken skin is crispy and golden and the vegetables are tender.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.