Crispy Roasted Chicken Leg with Herb Potatoes and Sautéed Spinach

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

Crispy Roasted Chicken Leg with Herb Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Leg with Herb Potatoes and Sautéed Spinach

Enjoy a wholesome plate featuring a crispy roasted chicken leg accented with aromatic herbs, paired with tender roasted herb potatoes and lightly sautéed spinach. This balanced dish melds savory flavors and a satisfying texture, perfect for a hearty dinner.

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NUTRITION

449kcal
Protein
35.1g
Fat
19.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

1 crispy roasted chicken leg (approx 142g)

150g baby potatoes

1 cup cooked spinach (approx 180g)

1 tsp olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken leg dry with paper towels. Rub with olive oil, salt, pepper, rosemary, and thyme.

  • 3

    Place the chicken leg on a baking sheet lined with parchment paper. Roast in the preheated oven for about 35-40 minutes or until the skin is crisp and the internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, halve the baby potatoes and toss them with a drizzle of olive oil, salt, pepper, and a sprinkle of rosemary and thyme. Spread them on a separate baking sheet.

  • 5

    Roast the potatoes in the oven for about 25-30 minutes until golden and tender, stirring halfway through.

  • 6

    For the spinach, heat a non-stick skillet over medium heat. Add the spinach and a tiny splash of water (or a few drops of olive oil if desired) and sauté until wilted, about 2-3 minutes. Season with salt and pepper.

  • 7

    Plate the chicken leg alongside the roasted herb potatoes and a serving of sautéed spinach. Serve immediately and enjoy your balanced meal.

Crispy Roasted Chicken Leg with Herb Potatoes and Sautéed Spinach

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

Crispy Roasted Chicken Leg with Herb Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chicken Leg with Herb Potatoes and Sautéed Spinach

Enjoy a wholesome plate featuring a crispy roasted chicken leg accented with aromatic herbs, paired with tender roasted herb potatoes and lightly sautéed spinach. This balanced dish melds savory flavors and a satisfying texture, perfect for a hearty dinner.

NUTRITION

449kcal
Protein
35.1g
Fat
19.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

1 crispy roasted chicken leg (approx 142g)

150g baby potatoes

1 cup cooked spinach (approx 180g)

1 tsp olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken leg dry with paper towels. Rub with olive oil, salt, pepper, rosemary, and thyme.

  • 3

    Place the chicken leg on a baking sheet lined with parchment paper. Roast in the preheated oven for about 35-40 minutes or until the skin is crisp and the internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, halve the baby potatoes and toss them with a drizzle of olive oil, salt, pepper, and a sprinkle of rosemary and thyme. Spread them on a separate baking sheet.

  • 5

    Roast the potatoes in the oven for about 25-30 minutes until golden and tender, stirring halfway through.

  • 6

    For the spinach, heat a non-stick skillet over medium heat. Add the spinach and a tiny splash of water (or a few drops of olive oil if desired) and sauté until wilted, about 2-3 minutes. Season with salt and pepper.

  • 7

    Plate the chicken leg alongside the roasted herb potatoes and a serving of sautéed spinach. Serve immediately and enjoy your balanced meal.