Crispy 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 Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Root Vegetables

Enjoy the savory, crispy perfection of a well-seasoned chicken thigh paired with a medley of roasted root vegetables. The tender chicken and sweet, earthy carrots, parsnips, and sweet potato provide a nourishing, balanced plate with a delightful mix of textures and flavors.

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NUTRITION

436kcal
Protein
31.4g
Fat
15g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (150g)

1 medium carrot

1 medium parsnip

1/2 cup cubed sweet potato (approx. 100g)

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 3

    In a bowl, toss the vegetables with the olive oil, a pinch of salt, and freshly ground pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, season the chicken thigh generously with salt, pepper, and any preferred herbs such as rosemary or thyme.

  • 6

    Heat a skillet over medium-high heat and add a light drizzle of olive oil. Sear the chicken thigh for about 3 minutes on each side until a golden, crispy crust forms.

  • 7

    Transfer the seared chicken thigh to the oven (either on a separate tray or added to the baking sheet with the vegetables if space allows) and bake for an additional 12-15 minutes until fully cooked.

  • 8

    Remove both the chicken and vegetables from the oven. Plate the roasted vegetables alongside the crispy chicken thigh and serve immediately.

Crispy 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 Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Thighs with Roasted Root Vegetables

Enjoy the savory, crispy perfection of a well-seasoned chicken thigh paired with a medley of roasted root vegetables. The tender chicken and sweet, earthy carrots, parsnips, and sweet potato provide a nourishing, balanced plate with a delightful mix of textures and flavors.

NUTRITION

436kcal
Protein
31.4g
Fat
15g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

1 boneless, skinless chicken thigh (150g)

1 medium carrot

1 medium parsnip

1/2 cup cubed sweet potato (approx. 100g)

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and chop the carrot, parsnip, and sweet potato into uniform bite-sized pieces.

  • 3

    In a bowl, toss the vegetables with the olive oil, a pinch of salt, and freshly ground pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 25 minutes or until tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, season the chicken thigh generously with salt, pepper, and any preferred herbs such as rosemary or thyme.

  • 6

    Heat a skillet over medium-high heat and add a light drizzle of olive oil. Sear the chicken thigh for about 3 minutes on each side until a golden, crispy crust forms.

  • 7

    Transfer the seared chicken thigh to the oven (either on a separate tray or added to the baking sheet with the vegetables if space allows) and bake for an additional 12-15 minutes until fully cooked.

  • 8

    Remove both the chicken and vegetables from the oven. Plate the roasted vegetables alongside the crispy chicken thigh and serve immediately.