YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Chicken Thighs with Roasted Root Vegetables and Herbs
Savor a beautifully balanced plate featuring a crispy, herb-infused chicken thigh paired with a medley of roasted root vegetables. The vibrant flavors and rustic textures are brought together by a touch of olive oil and fresh herbs, making it a satisfying meal that's as nutritious as it is delicious.
INGREDIENTS
1 piece Chicken Thigh (170g, bone-in, skin-on)
1 medium Carrot
1 small Parsnip
1/2 small Sweet Potato
1/4 medium Red Onion
1 teaspoon Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt & Black Pepper (to taste)
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Pat the chicken thigh dry with paper towels. Season it generously with salt and black pepper.
Wash and peel the carrot, parsnip, and sweet potato. Cut them into uniformly sized sticks or chunks for even roasting.
Slice the red onion into thin wedges.
On the sheet pan, arrange the chicken thigh in the center. Surround it with the prepared root vegetables and red onion.
Drizzle the olive oil over the vegetables. Toss lightly to coat evenly.
Scatter the fresh rosemary and thyme sprigs (or strip the leaves and sprinkle over if preferred) over both the chicken and vegetables.
Place the sheet pan in the oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
If desired, broil for an additional 2-3 minutes at the end to further crisp the chicken skin.
Remove the pan from the oven, let it rest for a couple of minutes, then serve warm.