YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken Thighs with Roasted Root Vegetables
Enjoy a savory dish featuring tender, crispy chicken thighs marinated in a zesty lemon herb sauce, perfectly paired with a medley of roasted root vegetables. The fresh flavors of garlic, rosemary, and thyme elevate this simple yet delicious dinner, ideal for a healthy meal that nourishes both body and soul.
INGREDIENTS
6 oz Boneless Skinless Chicken Thigh
1 medium Carrot
1 small Parsnip
1/4 small Red Onion
1 tsp Olive Oil
1 tbsp Lemon Juice
1/2 tsp Fresh Rosemary
1/2 tsp Fresh Thyme
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine the olive oil, lemon juice, chopped garlic, rosemary, thyme, salt, and pepper to make the marinade.
Place the chicken thigh in the marinade, ensuring it is well coated; let it marinate for at least 15 minutes.
Chop the carrot, parsnip, and red onion into bite-sized pieces and toss them with a little salt, pepper, and extra drizzle of olive oil if desired.
On a baking sheet, arrange the marinated chicken thigh and surround it with the chopped vegetables.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Turn the chicken and vegetables halfway through for even cooking.
Once cooked, remove from the oven and let it rest for a few minutes before serving.