Herb-Roasted Chicken Thighs with Roasted Carrots and Potatoes

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

Herb-Roasted Chicken Thighs with Roasted Carrots and Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Carrots and Potatoes

Savor tender herb-roasted chicken thighs nestled alongside caramelized roasted carrots and crispy potatoes. This balanced dish brings together the earthy flavors of rosemary and thyme with the natural sweetness of roasted vegetables, perfect for a wholesome dinner.

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NUTRITION

396kcal
Protein
33.3g
Fat
14.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skinless, boneless)

100 g Carrot

100 g Potato

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken thighs in a baking dish and brush them evenly with the herb mixture.

  • 4

    Wash and chop the carrots and potatoes into bite-sized pieces. Toss them in the remaining herb mixture.

  • 5

    Spread the vegetables on a baking sheet in a single layer.

  • 6

    Place both the chicken in the baking dish and the vegetables in the oven. Roast the chicken for about 25-30 minutes or until fully cooked and the juices run clear, and roast the vegetables for 20-25 minutes until tender and slightly caramelized.

  • 7

    Once done, plate a chicken thigh with a generous serving of roasted carrots and potatoes. Enjoy your balanced meal!

Herb-Roasted Chicken Thighs with Roasted Carrots and Potatoes

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

Herb-Roasted Chicken Thighs with Roasted Carrots and Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Roasted Carrots and Potatoes

Savor tender herb-roasted chicken thighs nestled alongside caramelized roasted carrots and crispy potatoes. This balanced dish brings together the earthy flavors of rosemary and thyme with the natural sweetness of roasted vegetables, perfect for a wholesome dinner.

NUTRITION

396kcal
Protein
33.3g
Fat
14.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Thigh (skinless, boneless)

100 g Carrot

100 g Potato

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken thighs in a baking dish and brush them evenly with the herb mixture.

  • 4

    Wash and chop the carrots and potatoes into bite-sized pieces. Toss them in the remaining herb mixture.

  • 5

    Spread the vegetables on a baking sheet in a single layer.

  • 6

    Place both the chicken in the baking dish and the vegetables in the oven. Roast the chicken for about 25-30 minutes or until fully cooked and the juices run clear, and roast the vegetables for 20-25 minutes until tender and slightly caramelized.

  • 7

    Once done, plate a chicken thigh with a generous serving of roasted carrots and potatoes. Enjoy your balanced meal!