YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Root Vegetables
Savor the burst of citrus and herbs with these roasted chicken thighs paired with a medley of roasted root vegetables. Crisp on the outside yet tender and juicy on the inside, this dish combines the succulent flavors of lemon and rosemary with earthy vegetables for a balanced and satisfying meal.
INGREDIENTS
8 oz Boneless Skinless Chicken Thighs
1 medium Carrot
1 medium Parsnip
1 small Beet
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
1 Garlic Clove
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, toss the chopped carrot, parsnip, and beet with olive oil, salt, and pepper.
Place the vegetables on a baking sheet in a single layer.
In another bowl, combine the chicken thighs with lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper.
Heat a large oven-safe skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until golden brown.
Transfer the seared chicken thighs to the baking sheet with vegetables or place the vegetables around the skillet if there's room.
Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Remove from the oven, let rest for a few minutes, and serve hot.