YOUR SOLIN GENERATED RECIPE
Roasted Chicken Thighs with Crispy Kohlrabi and Carrots
Enjoy a savory, balanced dish featuring tender roasted chicken thighs paired with crispy roasted kohlrabi and carrots. This meal offers a delightful mix of textures and a subtle sweetness from the vegetables, all enhanced by aromatic herbs and a light drizzle of olive oil.
INGREDIENTS
1 piece (150g) Skinless, Boneless Chicken Thigh
1 cup cubed Kohlrabi (approx. 135g)
1 medium Carrot (approx. 61g)
1 tablespoon Olive Oil
Salt and Black Pepper
2 sprigs Fresh Rosemary (optional)
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thigh dry with paper towels, then season both sides with salt and pepper. Optionally, tuck a sprig of rosemary under the meat for added aroma.
In a bowl, toss the cubed kohlrabi and sliced carrot with olive oil, salt, pepper, and additional chopped rosemary if desired.
Arrange the chicken thigh and the seasoned vegetables on a baking sheet lined with parchment paper, ensuring even spacing for proper roasting.
Roast in the preheated oven for approximately 25-30 minutes until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender with a crispy exterior.
Remove from the oven and allow to rest for a few minutes before serving to let the flavors meld together.