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

Enjoy a well-balanced plate featuring a succulent, crispy baked chicken thigh paired with a medley of roasted root vegetables. This dish delivers a satisfying crunch from the chicken’s crisped skin, complemented by the natural sweetness and earthiness of roasted carrot, parsnip, and red onion. A light drizzle of olive oil and a hint of thyme bring harmony to the flavors without overwhelming the palate.

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NUTRITION

460kcal
Protein
32.2g
Fat
24.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g, skin-on, bone-in)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/4 Red Onion (40g)

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and 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 to help the skin crisp up. Season both sides generously with salt, pepper, garlic powder, and dried thyme.

  • 3

    Prepare the vegetables by peeling and cutting the carrot and parsnip into evenly sized sticks. Cut the red onion into wedges.

  • 4

    In a bowl, toss the vegetables with olive oil, and a pinch of salt and pepper until they are evenly coated.

  • 5

    Place the seasoned chicken thigh on a baking tray lined with parchment paper. Arrange the tossed vegetables around the chicken.

  • 6

    Bake in the preheated oven for about 35-40 minutes, or until the chicken skin is crispy and the vegetables are tender and caramelized. If needed, broil for the last 2-3 minutes to further crisp the chicken skin.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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

Enjoy a well-balanced plate featuring a succulent, crispy baked chicken thigh paired with a medley of roasted root vegetables. This dish delivers a satisfying crunch from the chicken’s crisped skin, complemented by the natural sweetness and earthiness of roasted carrot, parsnip, and red onion. A light drizzle of olive oil and a hint of thyme bring harmony to the flavors without overwhelming the palate.

NUTRITION

460kcal
Protein
32.2g
Fat
24.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Thigh (200g, skin-on, bone-in)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/4 Red Onion (40g)

1 teaspoon Olive Oil

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken thigh dry with paper towels to help the skin crisp up. Season both sides generously with salt, pepper, garlic powder, and dried thyme.

  • 3

    Prepare the vegetables by peeling and cutting the carrot and parsnip into evenly sized sticks. Cut the red onion into wedges.

  • 4

    In a bowl, toss the vegetables with olive oil, and a pinch of salt and pepper until they are evenly coated.

  • 5

    Place the seasoned chicken thigh on a baking tray lined with parchment paper. Arrange the tossed vegetables around the chicken.

  • 6

    Bake in the preheated oven for about 35-40 minutes, or until the chicken skin is crispy and the vegetables are tender and caramelized. If needed, broil for the last 2-3 minutes to further crisp the chicken skin.

  • 7

    Remove from the oven and let rest for a few minutes before serving.