Crispy 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.

Crispy Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Enjoy a savory, crispy baked chicken thigh paired with a vibrant medley of roasted root vegetables, perfectly seasoned and lightly drizzled with olive oil to enhance natural sweetness and depth of flavor.

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NUTRITION

476kcal
Protein
41.4g
Fat
25g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

1 chicken thigh (150g approx, boneless, skinless)

1 medium carrot

1 medium parsnip

1/2 small red onion

1 tbsp olive oil

1/2 tsp dried thyme

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss together sliced carrots, parsnips, and red onion with olive oil, dried thyme, salt, and pepper until evenly coated.

  • 3

    Place the seasoned vegetables on a baking sheet in a single layer.

  • 4

    Pat the chicken thigh dry with a paper towel and season both sides with salt and pepper.

  • 5

    Place the chicken thigh on the baking sheet amidst the vegetables.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized around the edges.

  • 7

    For extra crispiness, you can broil the dish for an additional 2-3 minutes at the end, keeping a close watch.

  • 8

    Allow the dish to rest for a few minutes before serving.

Crispy 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.

Crispy Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Enjoy a savory, crispy baked chicken thigh paired with a vibrant medley of roasted root vegetables, perfectly seasoned and lightly drizzled with olive oil to enhance natural sweetness and depth of flavor.

NUTRITION

476kcal
Protein
41.4g
Fat
25g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

1 chicken thigh (150g approx, boneless, skinless)

1 medium carrot

1 medium parsnip

1/2 small red onion

1 tbsp olive oil

1/2 tsp dried thyme

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss together sliced carrots, parsnips, and red onion with olive oil, dried thyme, salt, and pepper until evenly coated.

  • 3

    Place the seasoned vegetables on a baking sheet in a single layer.

  • 4

    Pat the chicken thigh dry with a paper towel and season both sides with salt and pepper.

  • 5

    Place the chicken thigh on the baking sheet amidst the vegetables.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized around the edges.

  • 7

    For extra crispiness, you can broil the dish for an additional 2-3 minutes at the end, keeping a close watch.

  • 8

    Allow the dish to rest for a few minutes before serving.