Crispy Lemon-Garlic Roasted Chicken Thighs with Roasted Vegetables

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

Crispy Lemon-Garlic Roasted Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Garlic Roasted Chicken Thighs with Roasted Vegetables

Savor the crispy, tangy notes of lemon and garlic infused into succulent roasted chicken thighs paired with a medley of vibrant roasted vegetables. This dish delivers a perfect balance of savory protein and lightly seasoned veggies, creating a delightful meal experience.

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NUTRITION

556kcal
Protein
44.7g
Fat
32.9g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thigh (skin-on) (~300g)

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (119g)

0.5 tablespoon Olive Oil (7g)

3 cloves Garlic (9g)

1 small Lemon (50g)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, minced garlic, lemon juice (squeeze from the small lemon), salt, and pepper.

  • 3

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

  • 4

    In a separate bowl, toss the chopped broccoli and sliced red bell pepper with the remaining lemon-garlic mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish, ensuring even distribution for optimal roasting.

  • 6

    Roast in the preheated oven for about 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C) while the vegetables are tender with slight char.

  • 7

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

Crispy Lemon-Garlic Roasted Chicken Thighs with Roasted Vegetables

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

Crispy Lemon-Garlic Roasted Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Garlic Roasted Chicken Thighs with Roasted Vegetables

Savor the crispy, tangy notes of lemon and garlic infused into succulent roasted chicken thighs paired with a medley of vibrant roasted vegetables. This dish delivers a perfect balance of savory protein and lightly seasoned veggies, creating a delightful meal experience.

NUTRITION

556kcal
Protein
44.7g
Fat
32.9g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thigh (skin-on) (~300g)

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (119g)

0.5 tablespoon Olive Oil (7g)

3 cloves Garlic (9g)

1 small Lemon (50g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, minced garlic, lemon juice (squeeze from the small lemon), salt, and pepper.

  • 3

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

  • 4

    In a separate bowl, toss the chopped broccoli and sliced red bell pepper with the remaining lemon-garlic mixture.

  • 5

    Arrange the vegetables around the chicken in the baking dish, ensuring even distribution for optimal roasting.

  • 6

    Roast in the preheated oven for about 30-35 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C) while the vegetables are tender with slight char.

  • 7

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