Crispy Baked 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 Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Savor tender, crispy baked chicken thighs paired with a colorful medley of roasted root vegetables. The chicken is seasoned to perfection and roasted until the skin becomes irresistibly crunchy, while the vegetables caramelize with natural sweetness and earthy aromas. This dish is designed to satisfy your cravings while aligning with your nutritional goals for a balanced, hearty meal.

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NUTRITION

496kcal
Protein
37.0g
Fat
27g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (with skin)

1 medium Carrot

1 small Parsnip

1 small Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, black pepper, and a bit of chopped garlic.

  • 3

    In a bowl, combine the roughly chopped carrot, parsnip, and red onion. Add the olive oil, rosemary, remaining garlic, salt, and pepper. Toss until vegetables are evenly coated.

  • 4

    Place the chicken thigh skin-side up on the baking sheet. Arrange the seasoned vegetables around the chicken.

  • 5

    Bake in the preheated oven for about 30-35 minutes, until the chicken skin is crispy and the internal temperature reaches 165°F, and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced meal!

Crispy Baked 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 Baked Chicken Thighs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Thighs with Roasted Root Vegetables

Savor tender, crispy baked chicken thighs paired with a colorful medley of roasted root vegetables. The chicken is seasoned to perfection and roasted until the skin becomes irresistibly crunchy, while the vegetables caramelize with natural sweetness and earthy aromas. This dish is designed to satisfy your cravings while aligning with your nutritional goals for a balanced, hearty meal.

NUTRITION

496kcal
Protein
37.0g
Fat
27g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (with skin)

1 medium Carrot

1 small Parsnip

1 small Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken thigh dry with paper towels. Season both sides with salt, black pepper, and a bit of chopped garlic.

  • 3

    In a bowl, combine the roughly chopped carrot, parsnip, and red onion. Add the olive oil, rosemary, remaining garlic, salt, and pepper. Toss until vegetables are evenly coated.

  • 4

    Place the chicken thigh skin-side up on the baking sheet. Arrange the seasoned vegetables around the chicken.

  • 5

    Bake in the preheated oven for about 30-35 minutes, until the chicken skin is crispy and the internal temperature reaches 165°F, and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced meal!