Crispy Lemon-Herb 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-Herb Roasted Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Vegetables

Enjoy a hearty meal featuring a crispy, juicy roasted chicken thigh infused with zesty lemon and fresh herbs, accompanied by a colorful medley of roasted vegetables that deliver a burst of natural sweetness and a satisfying crunch.

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NUTRITION

471kcal
Protein
37.1g
Fat
34.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (approx. 200g)

½ cup Zucchini (approx. 90g)

½ cup Red Bell Pepper (approx. 75g)

¼ cup Red Onion (approx. 40g)

1 tbsp Olive Oil

Juice and zest from ½ Lemon

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

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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 and zest, chopped thyme, and rosemary.

  • 3

    Pat the chicken thigh dry with paper towels and season generously with salt and pepper. Brush the herb-lemon mixture over the chicken, ensuring an even coating.

  • 4

    Chop the zucchini, red bell pepper, and red onion into uniform pieces. Toss them in the remaining herb-lemon mixture.

  • 5

    Place the chicken thigh on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for about 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F. Stir the vegetables halfway through for even cooking.

  • 7

    Remove from the oven, let it rest for 5 minutes, and serve warm.

Crispy Lemon-Herb 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-Herb Roasted Chicken Thighs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Roasted Chicken Thighs with Roasted Vegetables

Enjoy a hearty meal featuring a crispy, juicy roasted chicken thigh infused with zesty lemon and fresh herbs, accompanied by a colorful medley of roasted vegetables that deliver a burst of natural sweetness and a satisfying crunch.

NUTRITION

471kcal
Protein
37.1g
Fat
34.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (approx. 200g)

½ cup Zucchini (approx. 90g)

½ cup Red Bell Pepper (approx. 75g)

¼ cup Red Onion (approx. 40g)

1 tbsp Olive Oil

Juice and zest from ½ Lemon

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together olive oil, lemon juice and zest, chopped thyme, and rosemary.

  • 3

    Pat the chicken thigh dry with paper towels and season generously with salt and pepper. Brush the herb-lemon mixture over the chicken, ensuring an even coating.

  • 4

    Chop the zucchini, red bell pepper, and red onion into uniform pieces. Toss them in the remaining herb-lemon mixture.

  • 5

    Place the chicken thigh on a baking sheet lined with parchment paper. Arrange the vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for about 35-40 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F. Stir the vegetables halfway through for even cooking.

  • 7

    Remove from the oven, let it rest for 5 minutes, and serve warm.