Oven-Baked Crispy Chicken Thighs with Roasted Vegetables and Brown Rice

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

Oven-Baked Crispy Chicken Thighs with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Oven-Baked Crispy Chicken Thighs with Roasted Vegetables and Brown Rice

Enjoy tender and crispy chicken thighs oven-baked to perfection, paired with a savory mix of roasted vegetables and hearty brown rice, all finished with a drizzle of extra virgin olive oil and aromatic seasonings for a satisfying, balanced dinner.

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NUTRITION

915kcal
Protein
47.4g
Fat
54g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (bone-in, skin-on) - approx 300g

1 cup cooked Brown Rice - approx 195g

1 cup Mixed Vegetables (Bell Peppers, Carrots, Zucchini) - approx 150g

2 tablespoons Extra Virgin Olive Oil - approx 27g

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

Dried Thyme & Rosemary to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with paper towels. Rub them with olive oil, garlic powder, dried thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is baking, cook the brown rice according to package instructions.

  • 5

    Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them on a separate baking tray and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 6

    Plate the brown rice, top with the roasted vegetables, and nestle in the crispy chicken thighs.

  • 7

    Serve warm and enjoy your balanced and hearty dinner.

Oven-Baked Crispy Chicken Thighs with Roasted Vegetables and Brown Rice

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

Oven-Baked Crispy Chicken Thighs with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Oven-Baked Crispy Chicken Thighs with Roasted Vegetables and Brown Rice

Enjoy tender and crispy chicken thighs oven-baked to perfection, paired with a savory mix of roasted vegetables and hearty brown rice, all finished with a drizzle of extra virgin olive oil and aromatic seasonings for a satisfying, balanced dinner.

NUTRITION

915kcal
Protein
47.4g
Fat
54g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

2 pieces Chicken Thighs (bone-in, skin-on) - approx 300g

1 cup cooked Brown Rice - approx 195g

1 cup Mixed Vegetables (Bell Peppers, Carrots, Zucchini) - approx 150g

2 tablespoons Extra Virgin Olive Oil - approx 27g

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

Dried Thyme & Rosemary to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thighs dry with paper towels. Rub them with olive oil, garlic powder, dried thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken thighs on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is baking, cook the brown rice according to package instructions.

  • 5

    Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them on a separate baking tray and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 6

    Plate the brown rice, top with the roasted vegetables, and nestle in the crispy chicken thighs.

  • 7

    Serve warm and enjoy your balanced and hearty dinner.