YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Chicken Thighs with Creamy Lemon-Dill Sauce and Roasted Root Vegetables
Enjoy succulent, crispy chicken thighs perfectly seared to a golden crisp, topped with a tangy, creamy lemon-dill sauce, and paired with a medley of roasted carrots and parsnips. This dish offers a harmonious blend of savory and fresh flavors, ideal for a satisfying dinner that fits your protein and calorie goals.
INGREDIENTS
2 pieces Chicken Thighs (approx 240g total)
2 tbsp Plain Nonfat Greek Yogurt
1 tbsp Fresh Lemon Juice
1 tbsp Fresh Dill (chopped)
1 clove Garlic (minced)
0.5 tbsp Olive Oil (for chicken)
0.5 tbsp Olive Oil (for vegetables)
50g Carrot
50g Parsnip
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a small bowl, whisk together Greek yogurt, lemon juice, chopped dill, minced garlic, and a pinch of salt and pepper to form the creamy lemon-dill sauce. Set aside.
Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
Heat 0.5 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear until the skin is crispy and golden, about 5-7 minutes. Flip the thighs and sear the other side for an additional 3-4 minutes.
Meanwhile, prepare the roasted vegetables by tossing the carrot and parsnip pieces with 0.5 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
Place the vegetables in the oven and roast for 15-20 minutes until tender and slightly caramelized.
For the chicken, if the pieces are not cooked through after searing, transfer the skillet to the oven and bake for an additional 10 minutes until the internal temperature reaches 165°F.
Plate the crispy chicken thighs, drizzle the creamy lemon-dill sauce over the top, and serve with a side of warm roasted root vegetables.