Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

Savor a plate of perfectly roasted chicken thighs infused with fresh herbs, served alongside an assortment of tender roasted root vegetables. This dish offers a delightful mix of savory and sweet flavors, with a crispy exterior on the chicken and a caramelized finish on the vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

374kcal
Protein
37.1g
Fat
18.9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless, Skinless Chicken Thigh

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the chicken thigh dry with paper towels. Rub the herb mixture evenly over the chicken.

  • 4

    Chop the carrot, parsnip, and red onion into similar-sized pieces for even roasting.

  • 5

    Toss the vegetables in a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the chicken thigh on the baking sheet, nestling it among the vegetables.

  • 7

    Roast in the oven for 25-30 minutes, turning the vegetables halfway through, until the chicken is cooked through and the vegetables are tender with a slight caramelization.

  • 8

    Allow a few minutes to rest before serving.

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

Savor a plate of perfectly roasted chicken thighs infused with fresh herbs, served alongside an assortment of tender roasted root vegetables. This dish offers a delightful mix of savory and sweet flavors, with a crispy exterior on the chicken and a caramelized finish on the vegetables.

NUTRITION

374kcal
Protein
37.1g
Fat
18.9g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Boneless, Skinless Chicken Thigh

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Pat the chicken thigh dry with paper towels. Rub the herb mixture evenly over the chicken.

  • 4

    Chop the carrot, parsnip, and red onion into similar-sized pieces for even roasting.

  • 5

    Toss the vegetables in a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 6

    Place the chicken thigh on the baking sheet, nestling it among the vegetables.

  • 7

    Roast in the oven for 25-30 minutes, turning the vegetables halfway through, until the chicken is cooked through and the vegetables are tender with a slight caramelization.

  • 8

    Allow a few minutes to rest before serving.