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

Enjoy a perfectly balanced plate featuring crispy, juicy chicken thighs paired with tender roasted root vegetables. The savory, herb-infused chicken delivers a satisfying crunch, while the naturally sweet carrot and parsnip medley rounds out the dish with a comforting, earthy flavor.

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NUTRITION

463kcal
Protein
45.8g
Fat
21.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh

1 medium Carrot

1 medium Parsnip

1 tsp Extra Virgin Olive Oil

Mixed Herbs & Spices to taste

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, pepper, and your choice of mixed herbs and spices.

  • 3

    Peel the carrot and parsnip, then cut them into uniform sticks or rounds. Place them in a bowl.

  • 4

    Drizzle the vegetables with 1 teaspoon of extra virgin olive oil, and season lightly with salt, pepper, and a sprinkle of herbs.

  • 5

    Place the seasoned chicken thigh on a baking tray, and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken skin is crispy and the vegetables are tender, turning the vegetables halfway through for even roasting.

  • 7

    Remove from the oven and allow to rest for a few minutes before serving.

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

Enjoy a perfectly balanced plate featuring crispy, juicy chicken thighs paired with tender roasted root vegetables. The savory, herb-infused chicken delivers a satisfying crunch, while the naturally sweet carrot and parsnip medley rounds out the dish with a comforting, earthy flavor.

NUTRITION

463kcal
Protein
45.8g
Fat
21.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh

1 medium Carrot

1 medium Parsnip

1 tsp Extra Virgin Olive Oil

Mixed Herbs & Spices to taste

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, pepper, and your choice of mixed herbs and spices.

  • 3

    Peel the carrot and parsnip, then cut them into uniform sticks or rounds. Place them in a bowl.

  • 4

    Drizzle the vegetables with 1 teaspoon of extra virgin olive oil, and season lightly with salt, pepper, and a sprinkle of herbs.

  • 5

    Place the seasoned chicken thigh on a baking tray, and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken skin is crispy and the vegetables are tender, turning the vegetables halfway through for even roasting.

  • 7

    Remove from the oven and allow to rest for a few minutes before serving.