Crispy Lemon Herb 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 Lemon Herb Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Root Vegetables

Enjoy a well-balanced plate featuring a tender, crispy lemon herb chicken thigh paired with a medley of roasted root vegetables and a side of fluffy quinoa. The tangy citrus and aromatic herbs elevate the dish, making it as satisfying as it is nutritious.

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NUTRITION

452kcal
Protein
31.1g
Fat
21g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken thigh (150g)

1/2 cup cooked quinoa (92g)

1 medium carrot

1/2 medium parsnip

2 tsp olive oil

1 tbsp lemon juice

1 tbsp fresh chopped rosemary & thyme

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine lemon juice, chopped herbs, salt, and pepper. Add the chicken thigh and let it marinate for at least 15 minutes.

  • 3

    While the chicken marinates, peel and cut the carrot and parsnip into bite-sized pieces. Toss the vegetables in 1 teaspoon olive oil, salt, and pepper.

  • 4

    Place the marinated chicken thigh on a baking sheet lined with parchment paper. Arrange the seasoned vegetables around the chicken.

  • 5

    Drizzle the remaining olive oil over the chicken for extra crispiness.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender and lightly caramelized.

  • 7

    While roasting, prepare 1/2 cup of cooked quinoa if not pre-cooked.

  • 8

    Plate the roasted chicken and vegetables on a bed of quinoa. Serve warm and enjoy the crisp, lemon-herb flavors.

Crispy Lemon Herb 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 Lemon Herb Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Thighs with Roasted Root Vegetables

Enjoy a well-balanced plate featuring a tender, crispy lemon herb chicken thigh paired with a medley of roasted root vegetables and a side of fluffy quinoa. The tangy citrus and aromatic herbs elevate the dish, making it as satisfying as it is nutritious.

NUTRITION

452kcal
Protein
31.1g
Fat
21g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1 boneless skinless chicken thigh (150g)

1/2 cup cooked quinoa (92g)

1 medium carrot

1/2 medium parsnip

2 tsp olive oil

1 tbsp lemon juice

1 tbsp fresh chopped rosemary & thyme

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine lemon juice, chopped herbs, salt, and pepper. Add the chicken thigh and let it marinate for at least 15 minutes.

  • 3

    While the chicken marinates, peel and cut the carrot and parsnip into bite-sized pieces. Toss the vegetables in 1 teaspoon olive oil, salt, and pepper.

  • 4

    Place the marinated chicken thigh on a baking sheet lined with parchment paper. Arrange the seasoned vegetables around the chicken.

  • 5

    Drizzle the remaining olive oil over the chicken for extra crispiness.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender and lightly caramelized.

  • 7

    While roasting, prepare 1/2 cup of cooked quinoa if not pre-cooked.

  • 8

    Plate the roasted chicken and vegetables on a bed of quinoa. Serve warm and enjoy the crisp, lemon-herb flavors.