Sheet Pan Crispy Chicken Thighs with Roasted Root Vegetables

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

Sheet Pan Crispy Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Root Vegetables

Enjoy a rustic, satisfying meal featuring crispy, herb-seasoned chicken thighs paired with a colorful medley of roasted root vegetables. Each element is perfectly caramelized in the oven, delivering a balance of savory flavors and tender textures that warmly comfort and delight the senses.

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NUTRITION

440kcal
Protein
38.4g
Fat
18.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 chicken thighs (3 oz each, skinless, boneless)

1 medium carrot

1 small parsnip

1/4 red onion (~50g)

1 tsp olive oil

3 sprigs fresh thyme

2 cloves garlic

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and half of the chopped garlic. Add finely chopped thyme leaves for extra aroma.

  • 3

    Peel and cut the carrot and parsnip into uniform sticks or rounds, and cut the red onion into wedges.

  • 4

    In a large bowl, toss the vegetables with olive oil, remaining garlic (minced), salt, pepper, and a few thyme leaves until evenly coated.

  • 5

    Arrange the seasoned chicken thighs and vegetables on the prepared sheet pan, ensuring the chicken skin (if present) is facing up and vegetables are spread out in a single layer.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized at the edges.

  • 7

    If desired, broil for an additional 2-3 minutes to crisp up the chicken and vegetables further. Allow to rest briefly before serving.

Sheet Pan Crispy Chicken Thighs with Roasted Root Vegetables

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

Sheet Pan Crispy Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken Thighs with Roasted Root Vegetables

Enjoy a rustic, satisfying meal featuring crispy, herb-seasoned chicken thighs paired with a colorful medley of roasted root vegetables. Each element is perfectly caramelized in the oven, delivering a balance of savory flavors and tender textures that warmly comfort and delight the senses.

NUTRITION

440kcal
Protein
38.4g
Fat
18.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 chicken thighs (3 oz each, skinless, boneless)

1 medium carrot

1 small parsnip

1/4 red onion (~50g)

1 tsp olive oil

3 sprigs fresh thyme

2 cloves garlic

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and half of the chopped garlic. Add finely chopped thyme leaves for extra aroma.

  • 3

    Peel and cut the carrot and parsnip into uniform sticks or rounds, and cut the red onion into wedges.

  • 4

    In a large bowl, toss the vegetables with olive oil, remaining garlic (minced), salt, pepper, and a few thyme leaves until evenly coated.

  • 5

    Arrange the seasoned chicken thighs and vegetables on the prepared sheet pan, ensuring the chicken skin (if present) is facing up and vegetables are spread out in a single layer.

  • 6

    Roast in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized at the edges.

  • 7

    If desired, broil for an additional 2-3 minutes to crisp up the chicken and vegetables further. Allow to rest briefly before serving.