Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

Enjoy a rustic and savory dish featuring tender, skinless chicken thighs roasted to perfection with a crisp herb crust, paired with a medley of roasted carrots, parsnips, and red onions. The dish is lightly drizzled with olive oil and enhanced with aromatic rosemary and thyme, delivering a balanced meal with satisfying protein content and vibrant flavors.

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NUTRITION

333kcal
Protein
33.5g
Fat
11g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

1 skinless chicken thigh (150g)

1 medium carrot

1 medium parsnip

1 small red onion

1 teaspoon extra virgin olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the chicken thigh dry and season with salt, pepper, dried rosemary, and dried thyme.

  • 3

    Peel (if desired) and cut the carrot and parsnip into uniform sticks or chunks. Slice the red onion into wedges.

  • 4

    In a bowl, toss the vegetables with the extra virgin olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken thigh on a baking tray lined with parchment paper, and arrange the vegetables around it.

  • 6

    Roast in the oven for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crisp edges.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken before serving.

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

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

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Roasted Chicken Thighs with Roasted Root Vegetables

Enjoy a rustic and savory dish featuring tender, skinless chicken thighs roasted to perfection with a crisp herb crust, paired with a medley of roasted carrots, parsnips, and red onions. The dish is lightly drizzled with olive oil and enhanced with aromatic rosemary and thyme, delivering a balanced meal with satisfying protein content and vibrant flavors.

NUTRITION

333kcal
Protein
33.5g
Fat
11g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

1 skinless chicken thigh (150g)

1 medium carrot

1 medium parsnip

1 small red onion

1 teaspoon extra virgin olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Pat the chicken thigh dry and season with salt, pepper, dried rosemary, and dried thyme.

  • 3

    Peel (if desired) and cut the carrot and parsnip into uniform sticks or chunks. Slice the red onion into wedges.

  • 4

    In a bowl, toss the vegetables with the extra virgin olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken thigh on a baking tray lined with parchment paper, and arrange the vegetables around it.

  • 6

    Roast in the oven for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crisp edges.

  • 7

    If desired, broil for an additional 2-3 minutes to achieve extra crispiness on the chicken before serving.