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 the satisfying crunch of crispy baked chicken thighs paired with naturally sweet roasted root vegetables. This dish balances tender, flavorful chicken with a medley of roasted carrots and parsnips, all enhanced with a drizzle of olive oil and a hint of rosemary for an herby finish.

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NUTRITION

507kcal
Protein
37.7g
Fat
30.9g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skin-on)

1 medium Carrot

1 medium Parsnip

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

Salt and Black Pepper, to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. Season generously with salt, black pepper, and fresh rosemary.

  • 3

    Peel and cut the carrot and parsnip into evenly sized chunks for uniform roasting.

  • 4

    Toss the vegetables in a small bowl with olive oil, salt, pepper, and a pinch of rosemary to coat them lightly.

  • 5

    Place the seasoned chicken thigh and the mixed vegetables on a baking tray lined with parchment paper, ensuring the chicken skin side is facing up to promote crispiness.

  • 6

    Roast in the preheated oven for 30-35 minutes, or until the chicken skin is crispy and the vegetables are tender and caramelized. Check the chicken's internal temperature to ensure it reaches 165°F.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve immediately.

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 the satisfying crunch of crispy baked chicken thighs paired with naturally sweet roasted root vegetables. This dish balances tender, flavorful chicken with a medley of roasted carrots and parsnips, all enhanced with a drizzle of olive oil and a hint of rosemary for an herby finish.

NUTRITION

507kcal
Protein
37.7g
Fat
30.9g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thigh (skin-on)

1 medium Carrot

1 medium Parsnip

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Fresh Rosemary

Salt and Black Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels. Season generously with salt, black pepper, and fresh rosemary.

  • 3

    Peel and cut the carrot and parsnip into evenly sized chunks for uniform roasting.

  • 4

    Toss the vegetables in a small bowl with olive oil, salt, pepper, and a pinch of rosemary to coat them lightly.

  • 5

    Place the seasoned chicken thigh and the mixed vegetables on a baking tray lined with parchment paper, ensuring the chicken skin side is facing up to promote crispiness.

  • 6

    Roast in the preheated oven for 30-35 minutes, or until the chicken skin is crispy and the vegetables are tender and caramelized. Check the chicken's internal temperature to ensure it reaches 165°F.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve immediately.