Crispy 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 Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Roasted Root Vegetables

Savor the comforting crisp of a perfectly roasted chicken thigh paired with sweet and earthy roasted root vegetables. This dish features tender, juicy chicken with a crackling skin, harmoniously complemented by caramelized carrots and parsnips, all brought together with a drizzle of olive oil and a sprinkle of fresh herbs.

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NUTRITION

539kcal
Protein
32.2g
Fat
34.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g)

100 grams Carrots (raw)

100 grams Parsnips (raw)

1 tablespoon Olive Oil

3 sprigs Fresh Thyme

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for a crisp, even roast.

  • 2

    Pat the chicken thigh dry with paper towels and season generously with salt, black pepper, and finely chopped fresh thyme.

  • 3

    Cut the carrots and parsnips into uniform sticks or chunks to ensure even cooking.

  • 4

    In a mixing bowl, toss the carrots and parsnips with olive oil, a pinch of salt, and black pepper.

  • 5

    Place the seasoned chicken thigh on a baking sheet lined with parchment paper, arranging the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes, turning the vegetables halfway through, until the chicken skin becomes crispy and the vegetables are tender and caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving, allowing flavors to meld.

  • 8

    Serve warm and enjoy a delicious, balanced meal.

Crispy 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 Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Thighs with Roasted Root Vegetables

Savor the comforting crisp of a perfectly roasted chicken thigh paired with sweet and earthy roasted root vegetables. This dish features tender, juicy chicken with a crackling skin, harmoniously complemented by caramelized carrots and parsnips, all brought together with a drizzle of olive oil and a sprinkle of fresh herbs.

NUTRITION

539kcal
Protein
32.2g
Fat
34.6g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g)

100 grams Carrots (raw)

100 grams Parsnips (raw)

1 tablespoon Olive Oil

3 sprigs Fresh Thyme

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for a crisp, even roast.

  • 2

    Pat the chicken thigh dry with paper towels and season generously with salt, black pepper, and finely chopped fresh thyme.

  • 3

    Cut the carrots and parsnips into uniform sticks or chunks to ensure even cooking.

  • 4

    In a mixing bowl, toss the carrots and parsnips with olive oil, a pinch of salt, and black pepper.

  • 5

    Place the seasoned chicken thigh on a baking sheet lined with parchment paper, arranging the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes, turning the vegetables halfway through, until the chicken skin becomes crispy and the vegetables are tender and caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving, allowing flavors to meld.

  • 8

    Serve warm and enjoy a delicious, balanced meal.