Herb-Baked Chicken Thighs with Roasted Root Vegetables

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

Herb-Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Roasted Root Vegetables

Savor tender herb-baked chicken thighs paired with a medley of perfectly roasted root vegetables, finished with a crisp side salad accented by fresh apple slices. This dish offers a delightful blend of savory and subtly sweet flavors, making it a balanced and satisfying dinner.

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NUTRITION

463kcal
Protein
47.2g
Fat
18.9g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (~170g total)

1 medium carrot (40g)

1 medium parsnip (50g)

1/2 medium red potato (50g)

1 teaspoon olive oil

1 cup mixed greens (50g)

1/4 medium apple (40g)

1 tablespoon fresh herbs (thyme, rosemary)

1 garlic clove

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the fresh herbs with minced garlic, salt, and pepper. Rub this herb mixture evenly over the chicken thighs.

  • 3

    Chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Place them in a baking dish.

  • 4

    Drizzle the olive oil over the vegetables and season lightly with salt and pepper. Toss well to coat.

  • 5

    Nestle the seasoned chicken thighs among the vegetables in the baking dish.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the main dish is baking, prepare a quick side salad by combining mixed greens with quartered apple pieces.

  • 8

    Once cooked, plate the herb-baked chicken thighs with a generous serving of roasted root vegetables and a side of the fresh apple salad.

Herb-Baked Chicken Thighs with Roasted Root Vegetables

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

Herb-Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken Thighs with Roasted Root Vegetables

Savor tender herb-baked chicken thighs paired with a medley of perfectly roasted root vegetables, finished with a crisp side salad accented by fresh apple slices. This dish offers a delightful blend of savory and subtly sweet flavors, making it a balanced and satisfying dinner.

NUTRITION

463kcal
Protein
47.2g
Fat
18.9g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

2 boneless, skinless chicken thighs (~170g total)

1 medium carrot (40g)

1 medium parsnip (50g)

1/2 medium red potato (50g)

1 teaspoon olive oil

1 cup mixed greens (50g)

1/4 medium apple (40g)

1 tablespoon fresh herbs (thyme, rosemary)

1 garlic clove

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix the fresh herbs with minced garlic, salt, and pepper. Rub this herb mixture evenly over the chicken thighs.

  • 3

    Chop the carrot, parsnip, and red potato into uniform bite-sized pieces. Place them in a baking dish.

  • 4

    Drizzle the olive oil over the vegetables and season lightly with salt and pepper. Toss well to coat.

  • 5

    Nestle the seasoned chicken thighs among the vegetables in the baking dish.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the main dish is baking, prepare a quick side salad by combining mixed greens with quartered apple pieces.

  • 8

    Once cooked, plate the herb-baked chicken thighs with a generous serving of roasted root vegetables and a side of the fresh apple salad.