Sheet Pan Garlic Herb Roasted Chicken Thighs with Crispy Root Vegetables

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

Sheet Pan Garlic Herb Roasted Chicken Thighs with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Roasted Chicken Thighs with Crispy Root Vegetables

Enjoy a balanced plate of tender, boneless skinless chicken thighs roasted with garlic, rosemary, and thyme, paired with perfectly crisped carrots and parsnips. This one-pan meal delivers a savory blend of flavors and textures, ideal for a wholesome dinner that fits your macro goals.

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NUTRITION

425kcal
Protein
55.0g
Fat
9.8g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (200g total)

100g carrots

100g parsnips

1 teaspoon olive oil

3 cloves garlic

2 sprigs fresh rosemary

2 sprigs fresh thyme

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

  • 3

    Place the chicken thighs on the sheet pan and brush them evenly with the garlic herb mixture.

  • 4

    Wash and peel the carrots and parsnips, then cut them into evenly sized sticks or chunks.

  • 5

    Toss the vegetables with any remaining herb mixture to ensure they are well-coated.

  • 6

    Arrange the vegetables around the chicken thighs on the sheet pan in a single layer.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.

Sheet Pan Garlic Herb Roasted Chicken Thighs with Crispy Root Vegetables

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

Sheet Pan Garlic Herb Roasted Chicken Thighs with Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Roasted Chicken Thighs with Crispy Root Vegetables

Enjoy a balanced plate of tender, boneless skinless chicken thighs roasted with garlic, rosemary, and thyme, paired with perfectly crisped carrots and parsnips. This one-pan meal delivers a savory blend of flavors and textures, ideal for a wholesome dinner that fits your macro goals.

NUTRITION

425kcal
Protein
55.0g
Fat
9.8g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

2 boneless skinless chicken thighs (200g total)

100g carrots

100g parsnips

1 teaspoon olive oil

3 cloves garlic

2 sprigs fresh rosemary

2 sprigs fresh thyme

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.

  • 3

    Place the chicken thighs on the sheet pan and brush them evenly with the garlic herb mixture.

  • 4

    Wash and peel the carrots and parsnips, then cut them into evenly sized sticks or chunks.

  • 5

    Toss the vegetables with any remaining herb mixture to ensure they are well-coated.

  • 6

    Arrange the vegetables around the chicken thighs on the sheet pan in a single layer.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.