Name: Crispy Baked Chicken Thighs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Thigh (skinless); 100 g Carrots; 100 g Parsnips; 1 tsp Extra Virgin Olive Oil; Pinch of Salt; Pinch of Black Pepper

Crispy Baked Chicken Thighs with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Savor the crispy, oven-baked chicken thighs paired with a vibrant medley of roasted root vegetables. This wholesome dish delivers a balanced mix of tender protein and naturally sweet, caramelized carrots and parsnips, lightly finished with a hint of olive oil for a perfectly roasted finish.

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NUTRITION

Protein

38.1g

Fat

12.1g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skinless)

100 g Carrots

100 g Parsnips

1 tsp Extra Virgin Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
3
Place the chicken thighs on a lightly greased baking sheet. For extra crispiness, you may use a wire rack atop the baking sheet.
4
In a bowl, toss the carrots and parsnips with the olive oil, a pinch of salt, and black pepper. Spread the vegetables around the chicken on the baking sheet.
5
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and nicely caramelized.
6
Remove from the oven and let rest for a few minutes before serving.