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 hearty and flavorful dish featuring crispy lemon herb chicken thighs paired with a medley of roasted root vegetables. The zesty lemon and aromatic herbs elevate the tender chicken, while a vibrant mix of carrots, parsnips, and red onion adds natural sweetness and texture to create a well-balanced meal.

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NUTRITION

402kcal
Protein
44.0g
Fat
14.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (approx 226g)

1 medium Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1 teaspoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 teaspoon Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and mixed fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken thighs in a shallow baking dish and rub half of the lemon herb mixture over them, ensuring they are well-coated.

  • 4

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Toss the vegetables with the remaining lemon herb mixture.

  • 5

    Arrange the vegetables around the chicken thighs in the baking dish.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Optional: Broil for an additional 2-3 minutes to crisp up the chicken skin if desired.

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.

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 hearty and flavorful dish featuring crispy lemon herb chicken thighs paired with a medley of roasted root vegetables. The zesty lemon and aromatic herbs elevate the tender chicken, while a vibrant mix of carrots, parsnips, and red onion adds natural sweetness and texture to create a well-balanced meal.

NUTRITION

402kcal
Protein
44.0g
Fat
14.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

2 pieces Boneless Skinless Chicken Thighs (approx 226g)

1 medium Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1 teaspoon Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 teaspoon Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and mixed fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken thighs in a shallow baking dish and rub half of the lemon herb mixture over them, ensuring they are well-coated.

  • 4

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Toss the vegetables with the remaining lemon herb mixture.

  • 5

    Arrange the vegetables around the chicken thighs in the baking dish.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy edges.

  • 7

    Optional: Broil for an additional 2-3 minutes to crisp up the chicken skin if desired.

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.