Herb-Roasted Chicken Thighs with Crispy Potatoes

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

Herb-Roasted Chicken Thighs with Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Potatoes

Savor the satisfying combination of tender, herb-infused chicken thighs paired with perfectly crispy roasted potatoes. This dish offers a harmonious balance of savory flavors and textures, making it a delightful option for a wholesome breakfast, lunch, or dinner.

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NUTRITION

357kcal
Protein
34.2g
Fat
17.6g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (Boneless, Skinless)

1/2 cup diced Baby Potatoes

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Pat the chicken thigh dry and rub the herb mixture evenly across the surface.

  • 4

    Place the chicken thigh and diced baby potatoes on a baking sheet lined with parchment paper.

  • 5

    Toss the potatoes with a little extra olive oil, salt, and pepper, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for about 25-30 minutes, turning the potatoes halfway through and checking that the chicken reaches an internal temperature of 165°F.

  • 7

    Once cooked, let rest for a few minutes, then serve the chicken thigh alongside the crispy potatoes.

Herb-Roasted Chicken Thighs with Crispy Potatoes

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

Herb-Roasted Chicken Thighs with Crispy Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Thighs with Crispy Potatoes

Savor the satisfying combination of tender, herb-infused chicken thighs paired with perfectly crispy roasted potatoes. This dish offers a harmonious balance of savory flavors and textures, making it a delightful option for a wholesome breakfast, lunch, or dinner.

NUTRITION

357kcal
Protein
34.2g
Fat
17.6g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (Boneless, Skinless)

1/2 cup diced Baby Potatoes

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Pat the chicken thigh dry and rub the herb mixture evenly across the surface.

  • 4

    Place the chicken thigh and diced baby potatoes on a baking sheet lined with parchment paper.

  • 5

    Toss the potatoes with a little extra olive oil, salt, and pepper, ensuring they are evenly coated.

  • 6

    Roast in the preheated oven for about 25-30 minutes, turning the potatoes halfway through and checking that the chicken reaches an internal temperature of 165°F.

  • 7

    Once cooked, let rest for a few minutes, then serve the chicken thigh alongside the crispy potatoes.