Crispy Lemon 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 Lemon Herb Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Root Vegetables

Enjoy tender, crispy chicken thighs roasted to perfection with a bright lemon herb infusion, paired with a medley of lightly roasted root vegetables. This dish delivers satisfying crunch and tangy zest, making for an appetizing, wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
27.3g
Fat
19g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thigh (240g total)

1/2 medium Carrot (~30g)

1/2 medium Parsnip (~40g)

1/8 medium Red Onion (~20g)

1/2 tbsp Olive Oil (~7g)

1 Lemon wedge (~15g)

1 Garlic clove (~3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry and season with salt, pepper, and a squeeze of lemon juice.

  • 3

    In a small bowl, mix the olive oil with minced garlic, finely chopped rosemary and thyme, and zest of the lemon.

  • 4

    Toss the chicken thighs in the herb mixture ensuring they are evenly coated.

  • 5

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Place them in a roasting pan and drizzle with a little olive oil, salt, and pepper.

  • 6

    Nestle the chicken thighs among the vegetables in the pan.

  • 7

    Roast in the oven for 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C) while the vegetables become tender and lightly caramelized.

  • 8

    Remove from the oven, squeeze a bit more fresh lemon juice over the dish, and serve immediately.

Crispy Lemon 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 Lemon Herb Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Roasted Chicken Thighs with Roasted Root Vegetables

Enjoy tender, crispy chicken thighs roasted to perfection with a bright lemon herb infusion, paired with a medley of lightly roasted root vegetables. This dish delivers satisfying crunch and tangy zest, making for an appetizing, wholesome dinner.

NUTRITION

346kcal
Protein
27.3g
Fat
19g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thigh (240g total)

1/2 medium Carrot (~30g)

1/2 medium Parsnip (~40g)

1/8 medium Red Onion (~20g)

1/2 tbsp Olive Oil (~7g)

1 Lemon wedge (~15g)

1 Garlic clove (~3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken thighs dry and season with salt, pepper, and a squeeze of lemon juice.

  • 3

    In a small bowl, mix the olive oil with minced garlic, finely chopped rosemary and thyme, and zest of the lemon.

  • 4

    Toss the chicken thighs in the herb mixture ensuring they are evenly coated.

  • 5

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Place them in a roasting pan and drizzle with a little olive oil, salt, and pepper.

  • 6

    Nestle the chicken thighs among the vegetables in the pan.

  • 7

    Roast in the oven for 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C) while the vegetables become tender and lightly caramelized.

  • 8

    Remove from the oven, squeeze a bit more fresh lemon juice over the dish, and serve immediately.