Herb-Roasted Chicken Thighs with Sweet Peaches and Crispy Root Vegetables

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

Herb-Roasted Chicken Thighs with Sweet Peaches and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Sweet Peaches and Crispy Root Vegetables

Savor the comforting blend of succulent herb-roasted chicken thighs paired with tender, sweet peaches and a medley of crispy root vegetables. This dish balances earthy flavors with a burst of fresh fruit, finished with aromatic garlic and rosemary, creating a wholesome and beautifully roasted meal perfect for any time of day.

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NUTRITION

433kcal
Protein
34.7g
Fat
18.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (approx 4 oz each)

1 medium Sweet Peach

1/2 cup diced Carrots

1/2 cup diced Parsnips

1 teaspoon Olive Oil

1 Garlic Clove, minced

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine the diced carrots, diced parsnips, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Drizzle with olive oil and toss until the vegetables are evenly coated.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper. Season both sides of the chicken thighs with salt, pepper, and a light sprinkle of the remaining rosemary and thyme.

  • 4

    Arrange the seasoned vegetables around the chicken on the baking sheet.

  • 5

    Roast in the preheated oven for about 20 minutes.

  • 6

    While the chicken and vegetables roast, halve the peach and remove the pit.

  • 7

    After 20 minutes, remove the sheet from the oven and nestle the peach halves among the chicken and vegetables. Return the sheet to the oven and roast for an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm, enjoying the savory roasted chicken paired with the sweet burst of peach and the crispy texture of root vegetables.

Herb-Roasted Chicken Thighs with Sweet Peaches and Crispy Root Vegetables

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

Herb-Roasted Chicken Thighs with Sweet Peaches and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Sweet Peaches and Crispy Root Vegetables

Savor the comforting blend of succulent herb-roasted chicken thighs paired with tender, sweet peaches and a medley of crispy root vegetables. This dish balances earthy flavors with a burst of fresh fruit, finished with aromatic garlic and rosemary, creating a wholesome and beautifully roasted meal perfect for any time of day.

NUTRITION

433kcal
Protein
34.7g
Fat
18.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (approx 4 oz each)

1 medium Sweet Peach

1/2 cup diced Carrots

1/2 cup diced Parsnips

1 teaspoon Olive Oil

1 Garlic Clove, minced

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine the diced carrots, diced parsnips, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Drizzle with olive oil and toss until the vegetables are evenly coated.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper. Season both sides of the chicken thighs with salt, pepper, and a light sprinkle of the remaining rosemary and thyme.

  • 4

    Arrange the seasoned vegetables around the chicken on the baking sheet.

  • 5

    Roast in the preheated oven for about 20 minutes.

  • 6

    While the chicken and vegetables roast, halve the peach and remove the pit.

  • 7

    After 20 minutes, remove the sheet from the oven and nestle the peach halves among the chicken and vegetables. Return the sheet to the oven and roast for an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let rest for a few minutes, then serve warm, enjoying the savory roasted chicken paired with the sweet burst of peach and the crispy texture of root vegetables.