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 comforting plate of crispy baked chicken thigh paired with a colorful medley of roasted root vegetables. This dish offers an enticing combination of savory, tender chicken and caramelized, slightly sweet vegetables, perfectly balanced to satisfy your hunger while keeping within your nutritional goals.

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NUTRITION

428kcal
Protein
33.6g
Fat
19.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Onion (50g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with a paper towel and season generously with a pinch of salt and pepper.

  • 3

    In a bowl, toss chopped carrot (sliced), parsnip (cut into chunks), and red onion (wedged) with olive oil, salt, and pepper until evenly coated.

  • 4

    Place the prepared vegetables on a baking tray lined with parchment paper, making a bed. Nestle the chicken thigh on top of the vegetables.

  • 5

    Bake in the preheated oven for about 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches at least 165°F (74°C), and the vegetables are tender and caramelized.

  • 6

    Remove from oven and let 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 comforting plate of crispy baked chicken thigh paired with a colorful medley of roasted root vegetables. This dish offers an enticing combination of savory, tender chicken and caramelized, slightly sweet vegetables, perfectly balanced to satisfy your hunger while keeping within your nutritional goals.

NUTRITION

428kcal
Protein
33.6g
Fat
19.2g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (150g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Red Onion (50g)

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with a paper towel and season generously with a pinch of salt and pepper.

  • 3

    In a bowl, toss chopped carrot (sliced), parsnip (cut into chunks), and red onion (wedged) with olive oil, salt, and pepper until evenly coated.

  • 4

    Place the prepared vegetables on a baking tray lined with parchment paper, making a bed. Nestle the chicken thigh on top of the vegetables.

  • 5

    Bake in the preheated oven for about 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches at least 165°F (74°C), and the vegetables are tender and caramelized.

  • 6

    Remove from oven and let rest for a few minutes before serving.