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

Savor the comforting flavors of crispy lemon herb roasted chicken thighs paired perfectly with a medley of roasted root vegetables. This dish marries tender, juicy chicken with caramelized carrots, parsnips, and red onion, all infused with bright lemon and fragrant herbs for a delicious, balanced meal.

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NUTRITION

439kcal
Protein
35.2g
Fat
19.1g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (approx 140g)

1 medium Carrot

1 medium Parsnip

0.5 small Red Onion

0.5 whole Lemon

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of half a lemon, olive oil, roughly chopped rosemary and thyme, salt, and black pepper.

  • 3

    Pat the chicken thigh dry with paper towels. Rub the lemon herb mixture all over the chicken, ensuring even coverage.

  • 4

    Peel and cut the carrot and parsnip into evenly sized chunks. Slice the red onion into wedges.

  • 5

    Place the chopped root vegetables on a baking sheet. Drizzle a little extra olive oil, season with salt, pepper, and a few extra sprigs of rosemary and thyme if desired.

  • 6

    Nestle the seasoned chicken thigh among the vegetables on the baking sheet.

  • 7

    Roast in the preheated oven for about 35-40 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C), and the vegetables are tender and slightly caramelized.

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.

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

Savor the comforting flavors of crispy lemon herb roasted chicken thighs paired perfectly with a medley of roasted root vegetables. This dish marries tender, juicy chicken with caramelized carrots, parsnips, and red onion, all infused with bright lemon and fragrant herbs for a delicious, balanced meal.

NUTRITION

439kcal
Protein
35.2g
Fat
19.1g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (approx 140g)

1 medium Carrot

1 medium Parsnip

0.5 small Red Onion

0.5 whole Lemon

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the juice of half a lemon, olive oil, roughly chopped rosemary and thyme, salt, and black pepper.

  • 3

    Pat the chicken thigh dry with paper towels. Rub the lemon herb mixture all over the chicken, ensuring even coverage.

  • 4

    Peel and cut the carrot and parsnip into evenly sized chunks. Slice the red onion into wedges.

  • 5

    Place the chopped root vegetables on a baking sheet. Drizzle a little extra olive oil, season with salt, pepper, and a few extra sprigs of rosemary and thyme if desired.

  • 6

    Nestle the seasoned chicken thigh among the vegetables on the baking sheet.

  • 7

    Roast in the preheated oven for about 35-40 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C), and the vegetables are tender and slightly caramelized.

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.