Sticky Date-Glazed Chicken Thighs with Crispy Roasted Carrots and Parsnips

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

Sticky Date-Glazed Chicken Thighs with Crispy Roasted Carrots and Parsnips

YOUR SOLIN GENERATED RECIPE

Sticky Date-Glazed Chicken Thighs with Crispy Roasted Carrots and Parsnips

Enjoy a savory and slightly sweet dinner featuring succulent chicken thighs glazed with a sticky date sauce, paired with crispy roasted carrots and parsnips. This dish offers a delightful balance of tender meat, naturally sweet and caramelized vegetables, and a gentle hint of tang—all roasted to perfection.

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NUTRITION

477kcal
Protein
33.6g
Fat
22.6g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (boneless, skinless)

1 tbsp Date Paste

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the date paste with a pinch of salt and black pepper. Set aside.

  • 3

    Place the chicken thigh on a lined baking sheet. Brush the date glaze generously over the chicken.

  • 4

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds.

  • 5

    In a bowl, toss the vegetables with olive oil, salt, and pepper until well-coated.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.

Sticky Date-Glazed Chicken Thighs with Crispy Roasted Carrots and Parsnips

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

Sticky Date-Glazed Chicken Thighs with Crispy Roasted Carrots and Parsnips

YOUR SOLIN GENERATED RECIPE

Sticky Date-Glazed Chicken Thighs with Crispy Roasted Carrots and Parsnips

Enjoy a savory and slightly sweet dinner featuring succulent chicken thighs glazed with a sticky date sauce, paired with crispy roasted carrots and parsnips. This dish offers a delightful balance of tender meat, naturally sweet and caramelized vegetables, and a gentle hint of tang—all roasted to perfection.

NUTRITION

477kcal
Protein
33.6g
Fat
22.6g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (boneless, skinless)

1 tbsp Date Paste

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the date paste with a pinch of salt and black pepper. Set aside.

  • 3

    Place the chicken thigh on a lined baking sheet. Brush the date glaze generously over the chicken.

  • 4

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds.

  • 5

    In a bowl, toss the vegetables with olive oil, salt, and pepper until well-coated.

  • 6

    Arrange the vegetables around the chicken on the baking sheet.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C) and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.